Serious Eats – Food Artisans
“My grandmother made a really good sauce,” says Brad Finkel of Hoboken Farms, “but mine is much better.”
The secret to Finkel’s successful sauce? Really great tomatoes. “We look for sugar content and acidity balance,” he says, “That makes it taste great.” He uses New Jersey tomatoes when they’re in season and California tomatoes when Jerseys’ aren’t. Finkel explains that his Big Red Marinara occasionally is unavailable when he’s had to send tomatoes back that don’t meet his standards, saying, “We work so hard to build our reputation, we’re not going to ruin it with half-ass tomatoes.”…