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Growing up, Richard Semonian ate his mother’s tomato sauce three days a week. The former Maryann Torregrossa would mix crushed tomatoes and tomato paste, onion and spices, before simmering spare ribs, meatballs, or sausage in the sauce. When he left for college in Pittsburgh, Semonian couldn’t bring her along – but the sauce was his lifeline. “I always took a giant T…