As many of you know, I write under the pen name, The Homemade Mom, over on the Little Hoboken Blog. We like to showcase great people who do great things.
Today, we are highlighting another amazing local company, Hoboken Farms. They make the most amazing tomato sauces (and fun truck shaped pasta!) that taste homemade, but without the time and mess of making it yourself! They are gluten free, sugar-free, low sodium, vegan, kosher and cholesterol free.
Here are a few great recipes that I made that you’ll love adding to your weekly rotation. You can check out more about their beer here: www.hobokenfarms.com
Tomato Spice Cake
Ingredients
- 3 cups all-purpose flour, sifted
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 3/4 teaspoon salt
- 1/2 jar Hoboken Farms Low Sodium Marinara Sauce
- 1 1/2 teaspoons baking soda
- 2 eggs, beaten
- 3/4 cup vegetable oil
- 1 cup chopped almonds
- 1 1/2 cups golden raisins
- 1/4 cup confectioners’ sugar for dusting
Directions
- In a small bowl, thoroughly mix the tomato sauce and soda.
- In a mixing bowl, combine flour, sugar, baking powder, spice and salt. Mix in tomato sauce and soda mixture. Stir in eggs, oil, nuts, raisins and fruit juice. Mix well. Pour batter into greased 10 inch bundt or tube pan.
- Bake at 350 degrees for 45 to 55 minutes. Cool cake in pan for 15 minutes, and then turn out on serving plate. Dust top with confectioners’ sugar. Enjoy!
Adapted from: allrecipes.com
Pasta Puttanesca
Ingredients
- 2 cups pasta, any kind
- 4 tablespoons olive oil, divided
- 1 clove garlic, peeled and chopped
- 1/2 fresh red chili, deseeded and chopped
- 1/2 can chopped tomatoes
- 1/2 jar Hoboken Farms Marinara Sauce
- 4 anchovy fillets
- 1/2 cup pitted black olives, chopped
- 2 scallions, chopped for garnish (optional)
- 2 tablespoons parsley, chopped for garnish (optional)
Directions
- Boil a large pot of of salted water and cook pasta (until al dente) according to package directions. Set aside.
- While pasta is cooking, make sauce: in a large pan, heat 2 tablespoons olive oil and sweat the garlic and chili for about 30 seconds. Add the tomatoes and sauce and simmer over low heat.
Grind the anchovies in the remaining olive oil and add to the sauce. Cook for another 10-15 minutes.
- Toss cooked and drained pasta in the sauce and mix in olives. Top with scallions and parsley to serve. Enjoy!
Adapted from: Sophie Dahl’s Voluptuous Delights Cookbook
Vegetarian Lasagna
Ingredients
- 9 oven-ready lasagna noodles
- 3.5 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 4 eggs
- Kosher salt and freshly ground pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- 1 jar Hoboken Farms Basil Marinara sauce
- 1 5-oz container/bag fresh spinach
- 1 ball fresh mozzarella cheese
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper, Italian seasoning and garlic powder; mix well.
- Spread 1/2 cup of sauce in the bottom of a 9×13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles and top with half the spinach. Add another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce topping with remaining spinach. Top with remaining noodles and sauce and sprinkle torn pieces of mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden. Enjoy!
Adapted from: allrecipes.com
Season Generously 