Buy 6 for the
price of 5
Rich. Thick. Totally Italian. One of our tricks to achieving such an intense flavour is slowly drying our tomatoes under the scorching Italian sun. Keeping it simple, we then add fresh garlic for a humble yet flavoursome sauce.
Like every Intenso sauce, we’ve checked it clings to every piece of your favourite pasta. When you crave a change, try our Sun-Dried Tomato And Garlic Sauce with rice, couscous and grains.
vegan
Vine-Ripened Tomatoes (Diced Tomato and Tomato Juice), Sunflower Seed Oil, Rehydrated Sun-Dried Tomatoes (16%), Tomato Flakes, Italian Basil, Garlic (3%), Fructose, Sea Salt, Natural Flavouring, Acidity Regulator: Lactic Acid; Antioxidant: SULPHUR DIOXIDE.
For allergens see ingredients in BOLD.
Typical Nutritional Values per 100g: Energy 782kJ/189kcal, Fat 15.9g, Of which Saturates 1.9g, Carbohydrate 7.5g, Of which Sugars 6.0g, Fibre 3.6g, Protein 2.2g, Salt 2.0g
We use nuts in our factory
Contains: Sulphites and Garlic
No added: MSG,GMO, Preservatives,Wheat, Gluten, Dairy, Egg and Onion
Storage Instructions: Keep in the fridge for 2 weeks after opening. If safety button on cap is up do not use.
Supplier Address: Prepared by F.lli Sacla' S.P.A, Asti, Italy and brought to you by Sacla UK Ltd 16 Warwick Rd, Beaconsfield, HP9 2PE
It is becoming increasingly hard to find this excellent sauce on supermarket shelves as they restock with a thousand pestos. I love the flavour and it’s so easy to stir in, when you’re short of time.
Puts other brands of pasta sauces in the shade. Lovely flavours, perfect not only on pasta, but also mixed in with mashed potato!
Just the right sized jar for pasta for two
A lovely and intense sauce to go with pasta. Maybe a little more garlic for my tastes. I love having these sauces in my store cupboard to help with quick meals when in a rush.
I absolutely love this sauce and all my local supermarkets have stopped stocking it so I was delighted to be able to buy it direct. I ordered 4 jars which were all packaged well. Will definitely be ordering again.
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