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our Sauce

Nan’s Sauce was born on a beach, of all places. Camping with great friends in the Outer Banks of North Caroline, Nan’s Sauce founder and chef Nancy was preparing a sauce for some freshly dug oysters when good friends Bob and Al started adding ingredients. The result was a surprise to everyone, and Nancy realized this needed to be perfected—a Carolina tang with a Virginia kick, strong enough to marinate and smooth enough to sauteé or toss with meats and vegetables of all types. Today, the recipe is still a closely guarded secret.