If this isn’t made from angel tears and kitten souls I would love to meet the person who buys it.
It’s from Nappa Valley aka California’s wine country. Unfortunately, $8 for a specialty sauce is a relative bargain compared to $11-12 in the store. Everything is ridiculously expensive in the bay area. 
Maybe people who had 100 lbs or more of pasta dropped on them over the past month?
It is $12 a jar and $6 a box for their pasta, plus shipping, if you buy it directly from them. Seems like they have a thriving business.
I am a tad bit confused by their “solar grown honey:”
Our Clif Family Solar Grown™ Honey comes from hives near a solar farm in Forest City, Iowa, one of the first pollinator-friendly solar farms in the region. Why does honey coming from “near a solar farm” better?
Any pasta dropped recipient…er…victim would need at least the maximum number of orders permitted (3) of this precious sauce (and it doesn’t even have vodka in it!). It is pricey, but not too far off the mark for what most stores charge for a single jar of Rao.
With the exception that for about the same price per unit, Rao sauce comes in 40 oz jars. This sauce is about 2.5X more expensive than Rao.
Personally, I am not especially taken in nor impressed by the claim of “organic” this and that in the ingredient list. The definition of “organic” has come to mean very little, when the major food producers got into the act.
This sauce isn’t likely to have been handcrafted and canned by a sweltering grandmother in her overheated kitchen. Rather it is made by a food product company doing contract or private label business and cooking in large kettles following (more or less) a recipe, which must use, of necessity, bulk ingredients.
That is, one could in a home or small kitchen make say one or two dozen jars, but think about making 500, 1,000, 2,000, etc.
Do the math. Assume that a contract canner would require at least a minimum run of 500 cases of 12 jars. Also assume that there is a 1/3 loss in volume on cooking. Thus 500 cases x 12 jars/case x 16 oz x 1.5 (30% water loss on cooking) x 1.11 (~10% production losses) = 159,840 oz or ~1,250 gallons of raw ingredients. You then begin to understand a bit more than marketing label hype would imply.
The unit cost would be high. It is likely that this sauce is not flying off the shelves. So we have old or aging stock that needs to be discounted and sold on Woot!, Big Lots, etc., for as much as the traffic will bear.
Meh. I think I’ll pass on this one.
This is the truest statement I’ve read in years!
BwaHaHaHa, good one!
I’ll wait for the family organic pesto.
Pesto is an art. A delicious art.
I’m actually happy that this is organic. Tomatoes are one of the considered “dirty dozen” with pesticides, so I’m always happy to see organic - if priced reasonably.
That said, can we make it normal practice to show the Nutritional Facts label on what grocery items get sold here? I’ve lost 33lbs on Keto in 3-4 months and it wasn’t by simply accepting something isn’t loaded down with carbs. But without seeing it, I am forced to assume Rao’s has a better sauce for me.
(Even those NOT on Keto might be interested to see it)
Buzzword marketing bullshit. People in california are really, really impressed by eco-friendly buzzwords.
@bigdroo Congratulations!!!
I’ll pass. California is not where I want my tomatoes to come from.
That only rules out about 92% of the nation’s tomato production, so that should be no problem.