The Chateau Marinara Sauce
For those who enjoy the fresh tomato flavor of marinara sauce, Pastene and the Nocera family are pleased to introduce The Chateau Restaurant Marinara Sauce. This is the same marinara sauce recipe served at the Chateau restaurants in the greater Boston area since 1933. It’s made with the Nocera family recipe and Pastene tomatoes, so you know it’s good!
* Pastene helps you share the authentic taste of the Chateau restaurant at home with your family and friends
* Perfect served over your choice of Pastene pasta, on top of a classic chicken, eggplant or veal parmigiana, or as a dipping sauce
* 100% gluten free
* Note: This item is not currently available for shipment to California
$6.39
Nutritional Facts
Serving size 1/2 cup (125g)
Servings per container about 5
| Calories | 40 |
| % Daily Value* | ||
| Total Fat | 1.5g | 2% |
| Sat. Fat | 0g | 0% |
| Trans Fat 0g | 0g | |
| Sodium | 380mg | 17% |
| Cholesterol | 0g | 0% |
| Total Carb. | 6g | 2% |
| Dietary Fiber | 2g | 7% |
| Sugars | 4g | |
| Added Sugars | 1g | 2% |
| Protein | 1g |
| Vitamin D | 0mg | 0% |
| Calcium | 0mg | 0% |
| Potassium | 6% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Ground tomatoes, marinara tomato strips, onions, sugar, soybean oil, garlic, salt, basil, olive oil, spices Contains: soy
Joe Delaney –
THE BEST! As a musical artist and a forever aspiring chef for my own entertainment for 40 years! Pastene’s Chateau sauce “Cuts’em All” Period! I would never outwardly recommend a ‘pre-made’ sauce! Therefore I don’t and take full credit for it myself! Naturally, we all use canned tomato products to make our own sauce anyway! So I cook my sausage and meat balls in any tomato sauce which I do my own way. SS Pierce is just fine! Then when the meats done, I take the baby out of the bath water and get rid of the grease etc.. Then (as people more recently anyway prefer a less animal product, and very slightly al fresco sauce) I will now use nothing but Pastene’s Chateau! Don’t believe me? Experiment on your family and friends!! If I owned a restaurant I’d have it shipped over in a 55 gallon drum! I’m on Cape Cod, had no idea the Pastene’s were Boston people, I just found out last week as a friend of mine went to Wellesley College with one of the Pastene girls! As a kid I just remember the big can of Pastene Olive Oil in the kitchen. My dad used to call it ‘mothers milk’! In the Stop and Shop a few weeks back, and they had the new Chateau sauce, a twofer! I said sure! Now I’m hooked!!!