- Our Products
- In Grocery Stores
- Chicken Alfredo
- Chicken Cacciatore New!
- Chicken with Creamy Garlic New!
- Chicken Parmesan
- Chicken Penne Rustica New!
- Chicken Piccata
- Grilled Chicken Scampi New!
- Chicken Toscana
- Eggplant & Chicken
- Eggplant Parmesan
- Four Cheese Lasagna
- Lasagna with Meat Sauce
- Lasagna with Sausage
- Manicotti with Sauce
- Shrimp Scampi
- Vegetable Lasagna
- Baked Ziti & Meatballs
- In Warehouse Clubs
- In Natural Food Stores
- What Makes Us Different
Key Ingredients
Vine Ripened TomatoesAlthough tomatoes originated in the Americas, it was the Neapolitans who first dared eat the pomi d'oro or “love apple,” which was considered to be poisonous until the 1500s. Ah! What a gift – especially when the Italians arranged its exquisite marriage with pasta! Michael Angelo’s believes that rich, ripe tomatoes are one of life’s finest pleasures, which is why we only use the absolute best vine-ripened tomatoes in our recipes. Many companies pick their tomatoes green, then gas them to force ripening just before processing. We grow our tomatoes once a year from our own specially developed seed, pick them when they are red, ripe and full of flavor—and can them right in the fields. We don’t pack our tomatoes in tankers
or drums for long shipment, as do many companies. As processed tomatoes
cool, we’ve found
that the container size affects their taste, color and texture. Only
the size #10 can (about seven pounds) meets our stringent guidelines
for preserving this treasured ingredient. |
|
|
Some people have told us that we’re crazy to go through all this effort just to make tomato sauce. But at Michael Angelo’s, we’re not making just any sauce; we’re making the sauce that Sara serves her own family, and we want it right. |
||
“They’re tasting the tomatoes!”
“ When we first began looking to buy tomatoes
for seed, we went to a food convention. There were all these cans of
tomatoes on the tables with these little sheets that tell you the yield
per acre, whether they are drought-resistant, etc. So I walked up to
this salesman and said, ‘That’s a really nice sheet, but we’re
food people and we have no idea what these tomatoes are going to look
and taste like.’
“
And he’s like, ‘Huh? Whaddya wanna know that for?’
“
We finally convinced them to open up a can, and Mom and I began looking
at them, checking the moisture content, cutting them… Then we
tasted them – and you should have seen their faces! They couldn’t
believe we were TASTING the tomatoes!
“
Soon, we started getting invited by all the seed companies to work
with their R & D to help them develop their seeds. I still can’t
believe that no one had ever asked to taste their tomatoes before!” – Michael