Bushels of the plumpest plum tomatoes from New Jersey. Crates of achingly aromatic fresh basil. Salt to taste. These are simple ingredients that belie the complexities of time, taste, and tradition. As devout members of the sisterhood of sauce making, Angela Giordano and Ida Mangano say it all boils to this: family.

Giordano, from Somers, and Mangano, from Mahopac, have been friends for nearly half a century. They both hail from the Province of Benevento in Italy. Giordano is from Colle Sannita, a town about 50 miles northeast of Naples; Mangano from Campolattaro, located not far away on the “ankle” of the boot. Having moved to America as youngsters, both got married, had families, and pursued careers.