I don't particularly care for its famous "Vincent's Sauce," but some people love it. You can order it from Vincent's web site. Try it sweet, medium, or hot. (For what it's worth: I found the "medium" still too hot.)
Our Illustrious History...
Following the Historic turn of the century, ending the Illustrious Gay 90's, Giuseppe and Carmela Siano established the now World Famous Vincent's Clam Bar, in 1904, named after their son. The sidewalk clam bar was located at the corner of Mott and Hester street in little italy, New York City, Where it still flourishes today, serving succulent varieties of Italian Seafood. It is the original home of Vincent's Sauce.
It was also in 1904 that Carmala Siano introduced her secret old world recipe for the internationally celebrated Vincent's Sauce. Many have tried to imitate her secret ingredients and processing unsuccessfully!
Vincent's is proud to have preserved the secret of the ancient recipe and to be able to serve you for your enjoyment!
- The entire Vincent's Family
Vincents sauce is cheap tomato puree, no San Marazano DOP --- All Sugar - No olive oil and it SUCKS..pour ketchup on your pasta is better.........
I grew up on Vincent’s, Allevia and Ferrara’s.
My memories are of a small plate of fried shrimp with sweet and medium gravy mixed, a papper biscuit and a coke. The next stop would be Allevia’s for some great cheese and finally Ferrara’s for a Canolli. Those were the good ole days.