Hoboken Farms: Small Town Sauce, Big Town Flavor

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Hoboken Farms Big Basil tomato basil sauce

Store-bought sauce can be a pretty contentious subject for fans of sauces with that just-made fresh flavor. I was one of those snobs, always stressing to squish San Marzano tomatoes in the can as a pot of salted water cooked pasta. I’d pull out the woody stems and toss the broken down tomato meat with fresh smashed garlic cloves sizzling in olive oil. That simmering concoction would meld as it cooked, was seasoned with salt and pepper and finished with torn fresh basil leaves and a drizzle of EVOO.

My work-life balance wasn’t in sync enough for homemade sauces to be on the menu and I always kept a few jarred options to resort to when the kids were lobbying for lasagna, pasta and a protein or chicken parm. I’d get complaints when I hadn’t sufficiently labored at the stove and produced a luxurious sauce that had flavor rich with the taste and aroma of freshly made tomato and basil sauce with the wonderful texture of those hand-swished tomato chunks. 

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Hoboken Farms sauce comes in three varieties (L to R): Big Red, Big Boss and Big Basil

When the folks at Hoboken Farms asked me to sample their three sauces–Big Red, their marinara sauce; Big Boss, their vodka sauce; and Big Basil, their tomato basil sauce– I agreed without expecting much. I had read the reviews and readied myself to see what all the fuss was about. 

I popped off the lid of the Big Basil sauce and took stock: wonderfully fresh aroma; great texture thanks to meaty tomato chunks; beautifully seasoned and full of fresh taste. These sauces are the real deal. They have the taste you’d expect from a chef that perfected marina, tomato basil and vodka sauces by simply relying on excellent quality ingredients prepared classically with minimal fuss.

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Big Basil sauce served over Tolerant Organic Red Lentil Penne

Here’s how I enjoyed Big Basil over Tolerant Organic Red Lentil Penne: talk about elevating the natural flavor of pasta! Hoboken Farms defies you to sauce your pasta  modestly the way you’d be served them in Italy. I flunked, happily and greedily over-saucing and enjoying every spoonful. 

Other ways I’d serve Hoboken Farms Big Basil or Big Red sauces:

– Spooned over a layer of pesto atop a grilled slice of sourdough or ciabatta

– Layered with plain Greek yogurt for a savory parfait that’s topped with minced celery and parsley for crunch 

– Spooned over zucchini noodles or baked potato

– Blended with summer veggies like squash and kale for a refreshing smoothie or chilled soup

– Stir a cup or more into bean or vegetable soup

– Baked on top of seasoned chicken cutlets or fillets of fish like char

You are only limited by your creativity with Hoboken Farms, a pantry essential for uncompromising sauce enthusiasts. 

Contributions made by Samantha (Sam) Donsky

Welcome to Redhead With A Fork!

Thank you for visiting Redhead With A Fork, a blog dedicated to adventures in eating, cooking, lifestyle and consumerism.  Here you’ll find musings about dining out, cooking, nifty products, noteworthy places and programs and other things I stumble upon that I’d like to share.  I am a mother of three, feeding two teenage girls and a 10 year old boy, all great eaters and very opinionated.  By (week)day I run the boutique public relations agency I founded, tending to clients in and beyond the Garden State.  But from the moment I enter my home in the early evening, I tie on an apron and (often wearily) plot and prepare dinner. With homework overseen from afar at my stove post, I, like millions of other mothers and fathers, wear multiple hats.  We have a core rotation of favorite dinner mainstays, which I’ll be sharing, and I often experiment with new recipes and twists on classics.

I cook simple preparations that are going to be enjoyed.  I aim for healthy and for the most part, succeed.  We are omnivores.  My older daughter Isabel is the most finicky of my kids, telling me she no longer eats chicken at dinner when she subsists on grilled chicken wraps for lunch.  Cooking for kids can be among life’s least rewarding experiences at times.  But on those occasions when everyone is happily eating around the table and the kids are getting along, I know that I am blessed and feel so appreciative of life, family and the dinner gathering.

Because my time is limited on evenings and weekends (homework, kids’ sports events, spending time with my kids, food shopping, yoga, dog walking and the occasional round of golf), I will focus here on things that I think and hope will be of value to you.  Things as mundane as good organizing tools for the kitchen or a nifty shortcut to a satisfying weeknight meal will be presented.

I welcome hearing from you.  If you wish to submit a review idea, please email me at heidi@redheadwithafork.com.  Thank you for reading this blog and sharing it with others you think may enjoy.

Love,

Heidi, Redhead With A Fork