This year I had the pleasure of participating to the New York City Wine and Food Festival with a very special brand, Victoria Fine Foods. To celebrate the launch of their Organic Line, they asked me to demo two recipes featuring their tomato sauce. Before I tell you about the demo and the recipe, let’s talk about Victoria Fine Foods. The brand was born in 1929 in Brooklyn from an Italian family that wanted to prepare their own tomato sauce for the winter. My grandmother used to do the same and she would have all the family help in this “little” project, so I can relate to the story of the family tradition because I have witnessed it in my own family. The tomato sauce is kettle cooked and then jarred, but the most important part (as always) is the ingredients. Victoria only used 5 or 6 ingredients and they are all on the front label of the jar. The respect and pride for the ingredients is really something that resonates with me. I take pride in cooking with the freshest and most natural ingredients and before trying Victoria Tomato Sauce, i never felt comfortable buying prepared sauces because I really don’t know what goes in it. Often it’s tomato concentrate and citric acid, other times it’s preservatives and I really don’t want to have anything to do with that. And now for the taste… let’s just say that the Victoria sauces I have tried were as good if not better than the ones I make at home. Baby Lemonade likes the marinara as much as she likes the one I make, and that I believe is the best and most accurate taste test of all.
The recipe below was developed by Victoria Fine Foods Kitchen and tweaked a little bit by me (by adding copious amounts of parmigiano, of course).
Yields 4 entree servings