Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. This is a region prized for its produce, a place where organic tomatoes go from the vine to the jar within hours of ripening. Lightly cooked with extra virgin olive oil, basil, and a soffrito of onions, carrots, and celery, these tomatoes create a simply delicious sauce that’s smooth, naturally sweet, and perfectly seasoned. Buon appetito!
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