It takes over ten pounds of fresh tomato sauce to fill one jar. That should give you an idea of the density of flavor located within. You'd think they made this stuff on Jupiter, but no, it comes from southern Sicily. A confit of tomatoes — a super concentrated tomato paste — strattu is the secret Sicilian chefs use to turn sauce from typical to terrific. Melt a bit in olive oil to start your sauce. Strattu (or estrattu, they're the same thing) adds depth of flavor that would otherwise take you hours of cooking and reduction to recreate on your own. A little goes a long way. Legendary Sicilian sauce.

"Melt a bit of deep-red strattu in warm olive oil and let it deliver depth of ?avor to everything from ragout to ratatouille...at least until tomato season returns next summer."
Francine Maroukian, Town & Country Magazine