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Old 09-06-2011, 08:40 AM   #11
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I doctor up Hunts sauces. They are very inexpensive compared to Prego or Ragu which I would be doctoring up as well so I save some money. If I want to be decadent, I'll get Newman's Sock-a-rooni sauce. I use it mainly for meatball subs since it is really thick and flavorful on it's own. It's too expensive to use for the big batches of spaghetti or lasagna but to simmer meatballs in for subs it's just right.
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Old 09-06-2011, 10:07 AM   #12
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Prego. It's handy to have, like a pantry item.

Question: Once a jar is opened, what is its refrigerated shelf life?
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Old 09-06-2011, 10:13 AM   #13
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Quote:
Originally Posted by spork View Post
Prego. It's handy to have, like a pantry item.

Question: Once a jar is opened, what is its refrigerated shelf life?
I usually write the date I opened it on the lid. 2 weeks is pushing it for me for red sauce and salsa. Jarred veggies are about 1 week for me. Roasted peppers turn bad really fast in my fridge.
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Old 09-06-2011, 11:20 AM   #14
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I'd be willing to bet I haven't opened a jar of pasta sauce in 10 years. It's so easy and inexpensive to make your own, I just don't see the point of paying through the nose for a jar. In the summer, just chop up two or three garden tomatoes, and along with onions, peppers, mushrooms, garlic, and basil, you've got fresh sauce in about 10 minutes.
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Old 09-06-2011, 12:14 PM   #15
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I'm with Steve. I more often than not have a batch of sauce going and make enough to freeze some. I make a basic marinara and then just add what I want for what I am making.

However, recently I was in a big rush and making lasagna for our youth conference. I was at Costco and bought some Newman's Own sauce (a three-pack). Now THAT is very close to homemade. Probably as close as you can get. I won't give up making sauce, but if I need to buy some, this will be my choice.
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Old 09-06-2011, 12:18 PM   #16
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I refuse to pay through the nose for anything, even the canned tomatoes I use when making my own sauce. I just stocked up on 28 oz cans of crushed tomatoes a week ago. A buck a can. Good deal.
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Old 09-06-2011, 12:46 PM   #17
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I haven't bought a jar of red sauce since way back in the 70's. I didn't like them then as they were way too sweet and had lots of stuff in them I would never put in tomato sauce. I haven't even looked at them lately.

I do keep a few jars of whole canned plum tomatoes on hand, as well as the crushed. I like Muir Glen, or one of the imported Italian brands. It's just as quick for me to add a bit of garlic, basil or whatever and whip up a quickie sauce.
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Old 09-06-2011, 01:04 PM   #18
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I am maternally Sicilian. If I ever bought a jar of spaghetti sauce my grandmother would roll over in her grave and my mother would haunt me for the rest of my natural life.
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Old 09-06-2011, 01:09 PM   #19
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I wonder if the sweet thing is a regional taste. I love sweet spaghetti sauce. Most of the Italian restaurants I've eaten at around here all have sweet sauces, including the restaurants in a section we call "Little Italy". Some serve a sweeter than others though. Interesting.
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Old 09-06-2011, 01:11 PM   #20
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I also make my own. Last year I bought a jar of TJs marinara to give it a try as we had been having good luck with some of their other foods. Didn't care for it at all.

If you're going to take the time to cut up veggies (and meat) to doctor a sauce, might as well start from scratch.
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