Red Oak’s tomato pasta sauces started when its winemaker Frank Spadafora as a young boy watched and helped his grandmother Lena make homemade pastas and sauce on Saturday mornings at the kitchen table. As he grew older, he realized that someone had to carry on the tradition since he could not find any other sauce to match what his grandmother made. So he started to make sauce under his mother Lu’s guidance. As the time went on, he mastered a recipe for sauce that because well-loved by many. Red Oak Sauces are made with Red Oak’s own wines. The tomatoes used are the best plum tomatoes from California and Campania, Italy – the one and only San Marz and D.O.P. certified tomatoes. Just like mastering the art of making great wines with grapes from California, Frank has mastered making one of the best marinara pasta sauces on the market. Our sauces are handmade in small kettles. Only the best tomatoes, fresh herbs and extra virgin olive oils (a blend of oils from Italy, Spain, Greece and Tunisia) are used. Enjoy our sauces on any pasta or pizza and enjoy the experience.