TJ’s TUSCANO MARINARA SAUCE (discontinued)


“Trader Giotto’s” Low Fat Tuscan Marinara

RANT

Ode to yet another discontinued Trader Joe’s product, a classic rant about a very good Trader Joe’s product, which got discontinued!

Some people thought this was the best marinara sauce on the market. Many were bumbed to learn TJ’s Discontinued their favorite tomato sauce! The other day I happened to be clearing out my pantry and found I still had a can of this Marinara way in the back. I opened it and tasted it. Yes, this is, or should we say was, a terrific tomato sauce. For one thing it’s not smooth, it’s full of chunks of tomatoes like a homemade sauce you had put together yourself. Unlike the current jars of Marinara sauce that Trader Joe’s replace this with, which are puréed and smooth. I made a pasta dish using this Marinara Sauce, and the dish turned out great. I made a pizza with it too, which also turned out great. So yes, it’s a crime TJ’s got rid of this great and very useful sauce. So just posting this as a Rant, sorry, as you won’t be able to find this anymore at Trader Joe’s. Mind boggling. This was a great product. A least they still sell large 28 oz cans of crushed tomatoes. I always have some canned tomatoes in our pantry as well as tomato paste (can and/or tube) So if you are inclined to make your own sauce, which is not hard and I think is worth the little effort it takes, here’s an easy homemade Marinara sauce recipe from Natasha’s kitchen, link below.

TIP (1) IMO adding a tablespoon of tomato paste at the start will make it even better (2) If you double the recipe you will have a batch all made for another meal. You can freeze it.

Pizza from scratch; made using this terrific marinara sauce

Trader Joe’s BREADED FRIED RAVIOLI


RAVE

Breaded deep fried ravioli? Doesn’t that sound a bit over the top? Still when I saw these, I was intrigued and thought I would give them a try. Well I have to say they are quite good, better than I expected them to be. First I should say we almost always try to “eat healthy”. I rarely eat fried anything. So frankly deep fried breaded ravioli is not something I normally eat or buy on a regular basis but hey this is the job, and reviews have to be done 😉

Having now tried them, I can tell you these fried ravioli are actually pretty yummy. The two of us totally enjoyed eating these, as a rare treat. I could see these as something you could serve once in a blue moon in small portions, say 4 or 5 ravioli, as a side or as an appetizer? They might be even be a tasty and easy treat to serve up as an hors d’oeuvre for company. One recommended method to make these is to Pan Fry them which is what I did. I used less than a tablespoon of olive oil, where as the directions say, oil a 1/4 inch deep. I don’t think you need more than a tablespoon or two of oil in a non-stick or cast iron pan. TJ’s says they are good done in an air fryer too. Once the ravioli looked crispy and golden brown, I drained them on a paper towel. The breaded ravioli were delicious, a little crispy on the outside and when you bite into them, full of soft melted cheese inside (5 kinds of cheese). Naturally these will be perfect with a bit of your favorite tomato sauce (fresh basil if you have), and they were delicious when I served them with some sauce and a sprinkle of Parmesan. So give these a try if they sound good to you. A package (1 lb) is $3.99. They can be found in the frozen section…. Trader Joe’s says…

https://www.traderjoes.com/home/products/pdp/breaded-fried-ravioli-066183

“Each Breaded Fried Ravioli starts as a stately square of semolina pasta, filled with a mouth-watering mix of five kinds of cheese: creamy ricotta, mild Monterey Jack, rich mozzarella, savory Asiago, and piquant Parmesan. These Ravioli are then battered and deep fried to perfection, then flash frozen for you to finish the job at home. Once prepared (we find an air fryer to be particularly suited for the job), they’re everything a cheesy appetizer should be: warm, gooey, and phenomenally cheesy, with a crispy, savory exterior—a little like a breaded mozzarella stick, taken to the next level.”