Why we picked it
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Nothing on the ingredient list is a preservative, colour or thickener — every line on it is a food.
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San Marzano leads the tomatoes, with Roma added for acidity because San Marzano alone runs sweet.
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Onion, garlic and basil go in fresh, not as powders or flavourings.
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Extra virgin olive oil does the cooking, not a cheaper refined or blended oil.
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Twelve months in the jar with no preservative on the list.
What to look for in Pasta Sauce?
What to look for in Pasta Sauce?
- 01Tomato should lead the ingredient list. If water or paste comes first, the sauce has been built back up rather than cooked down.
- 02Added sugar is common in jarred sauce to cover acidity. A sauce made from good tomatoes does not need it.
- 03Sodium benzoate and potassium sorbate are the usual preservatives. Properly processed and sealed sauce can do without them.
- 04Herbs and aromatics should appear by name. 'Nature-identical flavouring' is there to make up for weaker tomato.
What's inside
Whole peeled, packed in their own juice. The majority of what is in the jar.
Whole peeled. Added because San Marzano on its own is too sweet to carry the sauce.
Concentrated tomato and nothing else. It thickens the sauce, so no starch or gum has to.
The cooking fat, rather than a cheaper refined or blended oil.
Minced fresh and cooked down, not added as a powder.
Minced fresh, not garlic powder or a flavouring.
Seasoning only. Nothing in the jar is doing preservative work.
The herb that makes it a marinara rather than a plain tomato sauce.
Seasoning. Ground pepper, not an extract or an oleoresin.
Real juice, used to adjust acidity rather than an acidity regulator.
Brings the sauce to the right thickness as it cooks down.
Pomoro Classic Marinara vs other pasta sauces
| What to compare | Purepicked | Other pasta sauces |
|---|---|---|
| Tomatoes | San Marzano led, with Roma added for acidity | Often unnamed 'tomatoes', or paste alone |
| Added sugar | None | Commonly added to soften the acidity |
| Preservatives | None | Usually one or more |
| Aromatics | Onion, garlic and basil, all fresh | Often powders, or 'nature-identical' flavouring |
| Oil | Cold-pressed extra virgin olive oil | Often a cheaper refined or blended oil |
| Shelf life | Twelve months unopened, with no preservative in the jar | Usually rests on preservatives |
Nutrition facts · per 100 g
- Energy
- 68.9 kcal
- Protein
- 1.62 g
- Carbohydrate
- 10.47 g
- Total sugars
- 5.87 g
- Added sugars
- <0.5 g
- Dietary fibre
- 2.23 g
- Total fat
- 2.28 g
- Saturated fat
- 0.46 g
- Trans fat
- <0.1 g
- Salt
- 0.55 g
How to use it
- Stir through hot pasta straight from the jar
- Spread over a base for pizza
- Crack eggs into a panful and bake it for shakshuka
- Simmer it down longer for a thicker, deeper sauce
- Use it as the tomato layer in a lasagne or a bake
Is it for you?
Good for
Pasta, pizza bases and baked egg dishes
Anyone avoiding added sugar in packaged sauces
Slow-cooked and simmered recipes
Keeping a shelf-stable staple in the cupboard
Avoid if
Thin, pourable sauces — this one is thick and paste-like
Product details
- Sold by
- Purepicked
- Brand
- Pomoro
- Net quantity
- 390 g
- Type
- Sauces
Also on the label
Questions people ask
Does it have added sugar?
No. It is lab tested, and the results confirm no added sugar and no trans fat.
Why are there two kinds of tomato?
San Marzano tomatoes are the base. Roma tomatoes are added for acidity, because San Marzano on its own runs too sweet to carry a sauce.
How does it keep without preservatives?
Nothing on the ingredient list is a preservative, and the salt is there only for seasoning. It has a twelve-month shelf life unopened in its glass jar.
How can I use it?
Stir it through hot pasta straight from the jar, spread it on a pizza base, bake eggs in it, or use it as the tomato layer in a lasagne. Simmer it longer for a deeper sauce.
Is it a thin, pourable sauce?
No. It is thick and paste-like. Loosen it with a little water if you want it thinner.
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