Now, through the holidays, it’s not only easy to give, it’s delicious.

Right now, all proceeds from the sale of our Campania Tomato Sauce will go to Mealshare community charities. Each jar sold will provide a meal to a young person in need.

Made from only the finest vine-ripened plum tomatoes, hand-picked from the rich soils of Mount Vesuvius in Naples, our Campania Tomato Sauce is hand-milled to capture its authentic Neapolitan flavour.

Available only once a year, it makes a great gift, or a delicious addition to your recipes at home.

So buy a jar, or a few, at your nearest Famoso, and help us put an end to youth hunger this holiday!

How We’ve Helped So Far

Over the years, we’ve been able to make a difference in the lives of so many in need, thanks to the generosity of our guests and our partnership with Mealshare.

15,912 JARS SOLD
17,636 Pounds of milled tomatoes
$52,200 donated, plus many many meals served
17 Cities Participating

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Featured Recipe
CHICKPEA + TOMATO SOUP
  • 1 jar of Famoso Authentic Campania Tomato Sauce
  • 2 cups canned chickpeas, drained and rinsed
  • 2 cups chicken stock

  • 1⁄4  tbsp extra virgin olive oil

  • 1⁄2  medium yellow onion, diced
  • 1⁄4  cup fennel bulb, diced

  • 2 cups of celery, diced

  • 4 cloves of garlic, thinly sliced
  • 1 large sage sprig
  • 1 large rosemary sprig
  • 1⁄2  tsp salt
  • 1⁄2  medium butternut squash, diced 3⁄4 inch
  • 1 head black kale, stemmed, and diced
  • 1⁄2  inch parmigiano-reggiano, grated
  • Cracked black pepper to taste

In a large pot, heat the extra virgin olive oil over medium heat. Add diced onion, fennel, celery, slice garlic, and cook until tender. Stir in the diced kale and cook for an additional 2 minutes. Add the sage and rosemary sprigs, stir and continue to cook for 1 minute. Add the chicken stock and Famoso Campania Tomato Sauce and bring it to a low rolling simmer. Add the drained and rinsed chickpeas and simmer for 5 minutes. Add the diced butternut squash and cook on simmer for about 10-15 minutes or until the butternut squash is tender. Add salt and cracked black pepper. Grate a piece of parmigiano-reggiano, 1 tbsp for each bowl of soup.

Place 4–6 bowls in an oven at 300°F and warm for 2 minutes. Place soup into bowls and sprinkle with grated cheese and a drizzle of extra virgin olive oil.

SHARE AND WIN

Show us what you’ve made with your jar of Campania sauce, or how you’ve re-used the empty jar, by posting a photo to Instagram tagged with #CampaniaCreations, and you could win dinner for you and 3 friends!