This thick Italian-style sauce, which starts with coarse-ground tomatoes and finishes with garlic, wine vinegar, basil, and select spices, was created as both a pasta and a cioppino sauce.

Cioppino, a thick fish stew, originated among Italian fishermen in the old days on San Francisco s Fisherman's Wharf. Cioppino has spread in popularity ever since. The Strazzullo family, who developped this wonderful sauce, began as fisherman in 1890, plying their trade on the waters of San Francico Bay. Labeling shows Fisherman's Wharf and includes a cioppino recipe.

To make cioppino, add 1 bottle of Cioppino Sauce and 3-4 lbs. of seafood, including crab, shelled shrimp, unshelled clams and mussles, and assorted whitefish. As a pasta sauce, just heat and pour over pasta.