Chef Tom Colicchio’s Recipes

Why would a company making tomato sauce name itself The Jersey Tomato Co.? Well, because it makes its sauces with the tomato variety called New Jersey Tomato, a tomato developed in 1934 that holds the reputation of being rich in vitamins and antioxidants and bursting with flavor.

Why would “Top Chef” Tom Colicchio get involved with them? Well, he is a Jersey Boy. But also, and more importantly, Colicchio appreciates the quality of the three sauces produced by the company. They are low in sodium and they don’t have additives, added sugar, citric acid or preservatives. The tomatoes are non-GMO and Kosher. The Jersey Tomato Co. states that they are gluten-free and vegan, but that goes without saying.

To kick off his partnership with the 2010-established company, chef Colicchio has created three recipes for each of the sauces:
Seafood Cioppino with the Spicy variety
Chicken Cacciatore with the Marinara variety
Vegetable Bolognese utilizing the Tomato Basil flavor.

Please find them below. Now it’s time to go to your kitchen and start rolling up your sleeves.


1. Vegetable Bolognese

• Ingredients •

· ¼ cup turnips, peeled and diced
· ¼ cup carrots, peeled and cut on a bias
· ¼ cup leek, sliced across (white and pale green parts only)
· ¼ cup fennel, diced
· ¼ cup celery, peeled and chopped
· ¼ cup celery root, peeled and diced
· ¼ cup rutabaga, peeled and diced
· ¼ cup portobello mushrooms, chopped
· 1 tbsp fresh rosemary
· 1 bunch kale, chopped
· 1 qt. vegetable stock
· ¼ cup olive oil
· Salt & pepper
· 1 can or 1 cup fresh cooked chickpeas
· 10 oz Pouch The Jersey Tomato Co. Tomato Basil Sauce

Tom Colicchio vegetable bolognese
Tom Colicchio’s Vegetable Bolognese

• Directions •

1. Heat 3 tbsp olive oil in a large pot. Sauté the root vegetables a little at a time (so they do not steam). Season with salt & pepper as you go.
2. Heat additional 3 tbsp olive oil in a sauté pan and slowly add the mushrooms in batches, being careful not to crowd the pan. Add the cooked mushrooms to the root veggies. Season with salt and pepper.
3. Add rosemary to the veggies along with the vegetable stock and lower to simmer.
4. Add 10 oz Tomato Basil sauce and let simmer for 10 minutes.
5. Season as desired and serve over pasta or add chickpeas and kale to make a veggie ragu.

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