Recipes & Usage Ideas

Vodka Sauce

Where the magic happens! Add some heavy cream, grated cheese, and vodka to a classic jar of Carlo’s Homemade of NY tomato sauce, and bam—you’ve just whipped up a quick and delicious vodka sauce! Served here with money bag pasta, it’s fabulous!

Ingredients

  • 32-ounce jar of Carlo’s Homemade of NY tomato sauce
  • 1/4 cup vodka
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese

    • Instructions

  • Pour in the 32-ounce jar of tomato sauce into the pan
  • Add the Vodka: Pour in the vodka and let it simmer until it’s reduced by half, which should take about 5-7 minutes. This will help cook off the alcohol while infusing the sauce with flavor.
  • Add the Cream: Reduce the heat to low and slowly stir in the heavy cream. Let the sauce simmer for another 10 minutes, stirring occasionally, until it thickens to your desired consistency.
  • Add Cheese: Stir in the grated Parmesan cheese until it’s fully melted and incorporated into the sauce.
  • Finish and Serve: Once the sauce has reached your desired consistency, remove it from the heat.
  • Serve: Toss the vodka sauce with your favorite pasta, and enjoy!

    • Pasta and Meatloaf

    Let’s make my dads delicious pasta and meatloaf using @carlos_homemade jarred tomato sauce 🥫🤤 My dad is the star chef in my house and I was so excited to introduce him to Carlo’s sauce to incorporate into his recipes 🧑🏻‍🍳

    The sauce has an amazing flavor and you can really taste how fresh it is. Whether it’s spread over pasta or used as a pizza base, Carlo’s sauce will definitely elevate any dish ✨

    Meatloaf Ingredients:

  • 3 pounds of beef, pork and veal
  • 2 eggs
  • fresh parsley
  • salt & pepper
  • sautéed onions
  • grated parmesan cheese
  • ricotta cheese
  • bread crumbs

    • Eggplant Parm

    Eggplant Parm made at home with Carlo’s Homemade of NY jarred tomato sauce!

    Ingredients

  • 1. Prepare the Eggplant:
  • Peel the eggplants.
  • Slice the eggplants into 1/4-inch thick long slices.
  • Lay the slices on paper towels and sprinkle both sides with salt.
  • Let them sit for 30 minutes to draw out excess moisture and bitterness.
  • Pat the slices dry with paper towels.
  • 2. Bread the Eggplant:
  • Set up a breading station with two bowls: one with beaten eggs(mixed with a spoonful of cheese, and parsley) and one with breadcrumbs mixed with panko.
  • Dip the slice into the beaten eggs, allowing any excess to drip off.
  • Coat the slice in breadcrumbs, pressing lightly to adhere.
  • 3. Fry the Eggplant:
  • Heat a generous amount of olive oil in a large skillet over medium-high heat.
  • Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
  • Transfer the fried slices to a rack to cool
  • 4. Assemble the Eggplant Parmesan:
  • Preheat your oven to 350°F.
  • Spread a thin layer of tomato sauce on the bottom of a ~9x13 inch baking dish.

  • Arrange a layer of fried eggplant slices over the sauce.
  • Spoon more tomato sauce over the eggplant, then sprinkle with a layer of Parmesan cheese and a handful of mozzarella.
  • Repeat the layers until you run out of eggplant, ending with a layer of sauce topped with mozzarella and Parmesan.
  • 5. Bake:
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
  • 6. Serve:
  • Let the Eggplant Parm cool for a few minutes before serving.

    • Instructions

  • Pour in the 32-ounce jar of tomato sauce into the pan
  • Add the Vodka: Pour in the vodka and let it simmer until it’s reduced by half, which should take about 5-7 minutes. This will help cook off the alcohol while infusing the sauce with flavor.
  • Add the Cream: Reduce the heat to low and slowly stir in the heavy cream. Let the sauce simmer for another 10 minutes, stirring occasionally, until it thickens to your desired consistency.
  • Add Cheese: Stir in the grated Parmesan cheese until it’s fully melted and incorporated into the sauce.
  • Finish and Serve: Once the sauce has reached your desired consistency, remove it from the heat.
  • Serve: Toss the vodka sauce with your favorite pasta, and enjoy!

    • Homemade Bolognese Sauce

    Because nothing beats a homemade Bolognese sauce with Carlo’s Homemade of NY jarred tomato sauce! 🍝

    Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion
  • 1/2 pound ground beef (80/20 mix)
  • 1 (32 ounce) Carlos Homemade of NY jarred all purpose tomato
  • 1 pound of Barilla spaghetti
  • Freshly grated Parmesan cheese
  • Basil leaf for a topper