Jarred or canned tomato sauces usually stick to classic preparations like marinara and tomato-basil. The chef Tom Colicchio, a New Jersey native, has a new sauce line produced in collaboration with the Jersey Tomato Co., which uses only New Jersey tomatoes. It looks to Italy’s regions for a collection of six distinctive sauces. All with chunky textures, they represent Piedmont with rich Barolo wine and sage begging for short ribs; Sicily with white wine, orange and black olives; Calabria with eggplant, zucchini and chiles for a bit of a kick; Trentino with earthy wild mushrooms, rosemary and Parmesan; Liguria with lemon, white wine and herbs; and Abruzzo with saffron and fennel pollen. Liguria and Abruzzo are excellent with seafood.
Colicchio Collection, $45 for three 16 oz. jars or $38.25 for a bimonthly subscription, colicchiocollection.com.
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