I recently received a sample jar of fresh sauce from Jar Goods, based in Hoboken. I always love receiving samples before reviewing a product, because not only does it enable me to relay to my readers a personal encounter with the product, but also because it provides such a wonderful first impression when distributors make a thoughtful, personal effort to provide me with the opportunity experience their product in my very own home, with my own recipes! It allows me to sample the product on foods that I cook regularly, which, in turn, makes it more relatable and practical for others!
Now, I must admit, coming from a family of amazing cooks and a life of big, Italian Sunday dinners with fresh Sunday gravy each week, I am what you might call a tough critic. In fact, this is the FIRST jarred sauce I’ve ever tried in my life! And I must say, I was quite impressed! A job well done, Jar Goods! Rich, flavorful, and fresh, the Classic Red resembles the flavor you’d expect from an authentic, homemade red sauce meant to be poured over a big, fresh bowl of spaghetti and meatballs. If you’re looking for an alternative to your homemade Sunday sauce, this product would be a wonderful choice. Jar Goods Classic Red’s packaging is warm, welcoming, and, as the jar claims, “very special”– notably similar to the feeling of a delicious Sunday dinner shared with your family.
According to John Vitelli of Jar Goods, “Classic Red is made in small batches with simple, fresh ingredients. It’s a versatile, gourmet sauce of complex flavor. Classic Red is gluten free, vegan and all natural, made with vine ripened non-GMO tomatoes, 100% pure olive oil, fresh garlic, fresh onions and basil.”
Here are the recipes I used at home when sampling my very own Jar Goods Classic Red:
Fried Polenta Patties
1 package pre-cooked polenta (I used Trader Joe’s)
3 tablespoons extra virgin olive oil
½ cup Jar Goods Classic Red
1 cup fresh basil leaves
1. In a small sauce pot, bring Jar Goods Classic Red to a simmer in order to preheat. Stir occasionally to prevent sticking or burning.
2. Slice polenta into thin slices. Do not pile the slices, as the polenta breaks apart/sticks together very easily.
3. Heat 3 tablespoons of extra-virgin olive oil in a sautée pan on med-high heat.
4. Once oil is heated, lightly fry each slice of polenta, about 5 minutes per side, or until golden and crispy on each side.
5. Remove polenta from pan and place on a large plate or platter.
6. Top each polenta slice with about a tablespoon of Jar Goods Classic Red and a fresh basil leaf.
7. Repeat this in batches. Serve hot and enjoy!
1 package gluten-free pasta (I used Trader Joe’s)
2 jars Jar Goods Classic Red
1 cup fresh basil leaves
1. Fill ¾ large sauce pot with water and bring to a boil.
2. Once water is boiling, add pasta and ¼ cup kosher sea salt.
3. Once pasta is cooked to satisfaction (this depends on how well done you prefer your pasta), drain in a large strainer.
4. Return pasta to large sauce pot. Pour Jar Goods Classic Red and ½ cup basil leaves over pasta, and stir until mixed.
5. Serve and enjoy in medium sized bowls and top with remaining basil leaves.
Christine Florio A city girl at heart, Hoboken-based Christine Florio writes about food, fitness, and the beauty and simplicity of healthy living based on one’s individuality. With a BA in English and a minor in Media Studies from Quinnipiac University, she has always had a deep passion for writing, communicating with others, and creativity. Currently an early childhood teacher, she recently earned her Masters in Teaching while simultaneously launching Fit Soul and Spice, a lifestyle company committed to helping and inspiring others to stay fit, cook mouth-watering, healthy, alternative food, and maintain a positive outlook and attitude towards a simply delicious lifestyle. A lifelong foodie raised around the culinary arts, Christine fell in love with the art of cooking at a very young age. You’ll find her happily experimenting in her tiny Hoboken kitchen, creating recipes using clean, natural ingredients that cater to both a healthy lifestyle and a love of tasty, savory food. When Christine isn’t at work in what she now calls the “FSSkitchen,” you’ll find her on foodie adventures, working out, traveling, by her house at the beach with friends and family, or blogging with some foodie TV and a glass of wine. She hopes to continue building Fit Soul and Spice, writing cookbooks and hosting a healthy alternative web series. Learn more by visitingwww.fitsoulandspice.wordpress.com. You can follow Fit Soul and Spice on Facebook, as well as @fitsoulandspice on Instagram and Twitter. Christine can be reached at firstname.lastname@example.org.