"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-11-2016, 06:35 PM   #1
Sous Chef
 
Join Date: Jan 2016
Location: Ohio
Posts: 548
If you must use a jarred sauce?

What is the brand that you use if you have run out of homemade marinara/pasta sauce? I try to buy Barilla pasta sauce. It seems closer to authentic than some of the other brands. I also only buy Barilla pasta.

Classico isn't bad either. I will buy either if there's one brand on sale.

Neighbor woman makes it from scratch and jars it. It's way better than store bought stuff, but we only get a few jars of that. And it doesn't last long. :)

Attached Thumbnails
Click image for larger version

Name:	barilla9_182101.jpg
Views:	111
Size:	50.5 KB
ID:	24420  
__________________

jd_1138 is offline   Reply With Quote
Old 03-11-2016, 07:08 PM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,487
It's just as easy for me to start with a can of crushed tomatoes and make a quick sauce.

If I really needed to use a prepared red sauce I would go with Hunt's no sugar added pasta sauce in a can.

No matter what I start with I add a little of this and a little of that, I've never really tasted the sauce as Hunt's intended it to be!
__________________

Aunt Bea is offline   Reply With Quote
Old 03-11-2016, 07:30 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,006
I go with Hunt's in a can also. It's half the price of many jarred sauces, and it tastes better too.
Most often I make my own.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-11-2016, 08:15 PM   #4
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,394
I go with Don Pepinos, its in a yellow can.
I was surprised I would like it so much, as I always make my own sauce in season.
larry_stewart is offline   Reply With Quote
Old 03-11-2016, 08:17 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
if you must use a jarred sauce?

I like Hunt's too. I also like Emeril's Kicked Up sauce. And most of the time, I make my own.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-11-2016, 08:33 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,997
I tried TJs once and didn't care for it. It's too easy to make my own.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-11-2016, 08:50 PM   #7
Senior Cook
 
Join Date: Sep 2015
Location: Tacoma
Posts: 279
I don't mind bottled sauces but usually doctor the sauce with herbs, garlic, red wine, and home bottled tomatoes. There is usually eniough for several meals.

I like Classico.
Lance Bushrod is offline   Reply With Quote
Old 03-11-2016, 11:12 PM   #8
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
Classico or Trader Joe's just to have on hand, but I usually make my own.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-11-2016, 11:19 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,997
Quote:
Originally Posted by Lance Bushrod View Post
...but usually doctor the sauce with herbs, garlic, red wine, and home bottled tomatoes. There is usually eniough for several meals...
Then you're making your own sauce and mixing it with bottled sauce. You should try it without the bottled sauce.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-12-2016, 02:26 AM   #10
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,153
Quote:
Originally Posted by Aunt Bea View Post
It's just as easy for me to start with a can of crushed tomatoes and make a quick sauce...
^This^ if I don't have homemade meat sauce in the freezer. Himself is always amazed when I do that. I dunno, seems easy enough to me. I have all of the herbs/spices, can use up the bits of veggies that need to move along, and usually have a box of wine I can dribble in to give it a bit of depth to the flavor. I always stock up on Hunt's 29-oz tomatoes in various textures when the store has them on sale for $1. Cheaper than any pre-made sauce in a jar or can.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 03-12-2016, 05:02 AM   #11
Assistant Cook
 
Join Date: Mar 2016
Location: Farnham
Posts: 7
Quote:
Originally Posted by jd_1138 View Post
What is the brand that you use if you have run out of homemade marinara/pasta sauce? I try to buy Barilla pasta sauce. It seems closer to authentic than some of the other brands. I also only buy Barilla pasta.

Classico isn't bad either. I will buy either if there's one brand on sale.

Neighbor woman makes it from scratch and jars it. It's way better than store bought stuff, but we only get a few jars of that. And it doesn't last long. :)
Honestly make your own, when you have an evening to yourself homemade ragu is simple and has a deep flavour 100g smoked pancetta, 1 red onion, 1 carrot, 2 celery sticks, mince, red wine, 140g tomato paste, 2 bay leaves, 2 beef stock cubes. Fry veg, add mince, brown, add wine burn off, add tomato paste, add 500ml water, add stock cubes, bay leaves, summer 3 hours. Then freeze portions. Worth the trouble, and when your in a rush take out of freeze, blitz in microwave serve. Taste lovely.
karen20 is offline   Reply With Quote
Old 03-12-2016, 05:48 AM   #12
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,293
We rarely use bottled sauce. There usually are several bags/containers of "mother" sauce in the freezer. When we stock up for hurricane season there is a jar or two of bought sauce in the supplies.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 03-12-2016, 08:54 AM   #13
Assistant Cook
 
Join Date: Mar 2016
Location: Farnham
Posts: 7
hurricane season

Over the pond we panic at a strong breeze, might lose the odd fence panel. Must try your mothers sauce recipe if publish
karen20 is offline   Reply With Quote
Old 03-12-2016, 09:14 AM   #14
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,293
Quote:
Originally Posted by karen20 View Post
Over the pond we panic at a strong breeze, might lose the odd fence panel. Must try your mothers sauce recipe if publish
You miss understood "mother" sauce. It isn't my mother's sauce (she couldn't cook worth a lick), It is a base sauce that can be converted/added to, to create another sauce i.e. turn it into a vodka sauce. Our "mother" sauce is Mario Batali's, fresh Sicilian sauce.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 03-12-2016, 10:15 AM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
It has been several months since Pirate and I have had Pasta. I used to buy Prego and doctored it up. Not bad, not great. Then on a whim I bought a small jar of Market Basket. Boy, was I surprised. The next time I did make pasta, I used it and after I tasted it, quickly tossed the jar so Pirate wouldn't see it. It was chunky and he thought I had made it from scratch. Now I just buy fresh tomatoes and cut them up with seasoning. It only takes about four for the two of us. I buy them on the vine.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-12-2016, 11:18 AM   #16
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
I'm not ashamed to say that I'm partial to a certain store brand when I'm not making my own. I'm sure that there isn't anything authentic about it and I don't care, it's tasty! This is kind of my all purpose heavy type spaghetti sauce. There are lots of recipes that I make my own sauce for, but after work spaghetti, a jar of this with some Italian chicken sausage is delicious.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 03-12-2016, 11:34 AM   #17
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,293
Quote:
Originally Posted by CraigC View Post
You miss understood "mother" sauce. It isn't my mother's sauce (she couldn't cook worth a lick), It is a base sauce that can be converted/added to, to create another sauce i.e. turn it into a vodka sauce. Our "mother" sauce is Mario Batali's, fresh Sicilian sauce.
Duh! I meant Jeff Smith's aka The Frug.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 03-12-2016, 02:15 PM   #18
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,596
It's all well and good to make your own Marinara and either freeze or "can" a large batch and keep that on hand, but...
making sauce is a minimum of 45 minutes.
There does come a time when you are busy and haven't had the time to make more and need to get dinner on the table pronto and you do not have any more of your homemade stuff, so what do you do?
Click image for larger version

Name:	trader-joes-sauce-001.jpg
Views:	125
Size:	56.2 KB
ID:	24423
I keep a jar of this, Trader Joe's Organic Marinara in my pantry at all times for just this occasion.
We tried Rao's brand, but found that a bit sweet for our taste, not to mention that it was $8-10, NOPE!
TJ's is what? $3-4, I can justify that cost.
BUT...
when I do make my own, I use Cento or TJ's brand whole, peeled San Marzano Tomatoes from Italy. I hand crush them and this is the best sauce I have ever made.
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 03-12-2016, 07:12 PM   #19
Assistant Cook
 
lynnkath's Avatar
 
Join Date: Mar 2016
Location: New Brunswick
Posts: 17
I think it's Classico and we love the Spicy red pepper! I'd love to start making and bottling my own though :)
lynnkath is offline   Reply With Quote
Old 03-13-2016, 10:32 AM   #20
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,613
I'm partial to Newman's Sockarooni. It's very flavorful and chunky. I also have used Hunt's and doctored it up some. I don't usually make my own because of the time factor. I used to when I wasn't working but now just can't seem to find the time.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Reply

Tags
sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.