As the old song goes, “you say tomato, we say MARINARA!” Ok, that may not be exactly how it goes, but whenever we hear the word tomato, we just can’t help but sing about sauce! No matter how you pronounce the melody-inspiring produce that will forever confound grocery store clerks as to whether it belongs in the fruit or vegetable bin [does anybody really know?], we think you’ll agree that the flair’a of our marinara is a toss above the rest. So spread the word about how we spread the sauce.
Indeed, the quality of our marinara is attributed to the quality of the tomatoes from which it is made. And can we tell you a secret? Lean in really close. Whoaaa there, not that close. Ok, that’s better. Here it is: More than anything else – more than how they’re prepared or who prepares them (though everybody knows Your Pie makes ‘em best) – the magic to perfect sauce-worthy tomatoes is in the dirt. Yep, it’s true. Tomatoes are best grown in wet areas and sandy soils, and after searching high and low for the most tomatotally terrific terrain, we finally found the deserving dirt we’d been looking for in Stanislause (or should we say, StaniSAUCE) County, California – which is to tomatoes what Napa Valley is to wine. And like wine (which, might I add, Your Pie has an extensive selection of), our marinara pairs perfectly with a wide variety of cheeses (which, might I also add, Your Pie also has an extensive selection of… people, WE’VE GOT YOU COVERED). Marinara, cheese, wine, and dirt – that ain’t weak sauce, folks!
Now, we will be the first to admit that we use canned tomatoes in the making of our sauce. However, we will also be the first to inform you that the canning of tomatoes is an integral part of a deep-rooted tradition and perhaps one of the primary reasons why the fruit/vegetable [give us an answer people!] has reigned hauss of the sauce throughout the ages. So before you get saucy with us, CAN it and listen up.
The name “marinara” comes from the Italian word “marinaro,” meaning seafaring or sailor. In 16th century Naples, men would set off on long voyages immediately following the summer tomato harvest, making is necessary that the tomatoes be canned and stored for after their return. Upon their winter homecoming, a huge feast would be held and the tomatoes that were months before preserved were brought back out, still as red and ripe they were that summer. This canning process was ideal for lengthy sea voyages hundreds of years before refrigeration (yes, contrary to popular belief, there was a world before the microwaveable dinner) and is still ideal for keeping produce fresh from the croplands of Cali to our cutting boards.
And so, we issue a small craft advisory – craft pizza, that is – because Your Pie is making waves as captains of the crust! Sail on into the Your Pie port and anchor yourself in front of your favorite craft pie. Remember, the secret is in the sauce. And when it comes to sauce, Your Pie is boss.