Enricos Traditional Pasta Sauce No Salt Added Description
All Natural Recipe
No Salt Added
Not a Sodium Free Food
John Ventre's Boyhood home was filled with love and laughter, as family and friends gathered around the table to share the wonderful blend of tomatoes, garlic, herbs and spices that simmered all day on the stove. In 1938, John captured that time-honored recipe in his own pasta sauce, and named it in honor of his grandfather, Enrico. It's the same recipe followed today, using only the finest natural ingredients. Try Enrico's All Natural Recipe. And bring that rich, homemade taste to your table.
Refrigerate after opening.
Gluten, preservatives, artificial flavors, additives or fillers.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/2 Cup (125 g)
Servings per Container: About 3.5
|Amount Per Serving||% Daily Value|
| Calories from Fat||10|
|Total Fat||1.5 g||2%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||14 g||5%|
| Dietary Fiber||3 g||12%|
| Sugars||8 g|
Other Ingredients: Tomato puree (water, tomato paste, citric acid), diced tomatoes, extra virgin olive oil, sugar, garlic, onions, citric acid, black pepper, basil, oregano, bay leaf, fennel seed, parsley.
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Gluten-Free Deep Dish Pizza
What’s better than a slice of pizza? A bigger slice of pizza! This gluten-free deep dish pizza recipe is made up of a thick, soft crust with delicious sauce, cheeses and sausage for a pizza worthy of the term “pie”. You’re going to need a knife and fork for this one.
1-1/2 cups Bob’s Red Mill 1-to-1 Baking Flour
3 Tbsp. Bob’s Red Mill Pea Protein Powder
3 Tbsp. Bob’s Red Mill Corn Starch
2 Tbsp. Bob’s Red Mill Cornmeal
1 Tbsp. rapid rise yeast
2 tsp. Bob’s Red Mill Baking Powder
2 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 Tbsp. honey
1/4 tsp. salt
1 egg or 1 Tbsp. Bob’s Red Mill Gluten-Free Egg Replacer (prepared according to package directions)
3/4 cup water, at 100 degrees F
2 cups marinara sauce
1 lb. mild Italian sausage, browned
6 slices Mozzarella cheese
6 slices Provolone cheese
1/4 cup Parmigiano-Reggiano cheese, freshly grated
- Preheat oven to 450 degrees F. In a 10-inch cast iron skillet, grease sides and bottom and coat bottom with cornmeal.
- In stand mixer bowl, combine dry ingredients. Add in wet ingredients. With dough hook, paddle attachment or by hand, beat dough for 5 minutes. Let dough rest for 15 minutes.
- Press dough into pan, spreading it up the sides. (You will need to wet your hands a few times to do this.) Bake for 5 minutes.
- Remove from oven and layer with sauce, sausage and then cheese.
- Bake for an additional 25-30 minutes. When done, sides of crust will be golden brown.