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Old 09-12-2012, 11:48 PM   #71
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We prefer making our own tomato sauce, but we do buy jarred sauce for "quick and easy". We get a couple of different brands of organic tomato sauce, because most of the other ones have soy and I'm not supposed to have soy.
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Old 09-13-2012, 12:03 AM   #72
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Another vote for Emeril's Roasted Gaahhhlic, doctored up. Also doctor up Hunt's in a can.
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Old 09-13-2012, 12:22 AM   #73
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Bertolli Marinara, I do not have to do anything to that aside from adding mushrooms, sausage or burger. It's just right for pizza's and any dish we like with sauce.
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Old 09-13-2012, 06:58 AM   #74
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So last night Son #2 called to say he had a run at the airport. Did I have anything quick to eat. He had an hour to kill before the plane landed. I threw some Italian sausages in the pan and put on the water for some Angel Hair pasta. I tossed in enough pasta for him to eat while he was waiting for the plane to land and some for later to eat at home. A couple of spoonfuls of jarred Prego and he was on his way. He too, doesn't like a lot of gravy on his pasta. After he left there was just enough gravy in the jar for one more helping of pasta. And I had my supper.
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Old 09-13-2012, 07:04 AM   #75
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Quote:
Originally Posted by CWS4322 View Post
I did a search for the nutritional analysis of homemade marinara sauce per serving vs. canned...11.2 - 15 mg sodium for homemade vs. 320 - 430 mg for the canned varieties I searched. If that isn't an argument for continuing to make my own, I don't know what is. Small wonder I found the canned stuff used last night so salty.
The nutritional analysis for the recipe cites 980 mg of sodium / serving--small wonder I found it almost overwhelmingly salty. It also had parm. cheese and mozz. in it, so it wasn't just the marinara sauce that contributed to the sodium content, but the marinara sauce definitely had more sodium than my homemade marinara sauce.
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Old 09-13-2012, 07:15 AM   #76
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Homemade -but in a pinch
Classico or prego but really like Paul Newman but not the cost.
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Old 09-13-2012, 08:07 AM   #77
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If you use the whole jar of the red sauce, sure you are going to get a lot of sodium. But I have always had the person put their own amount on their pasta. Just enough sauce to keep the strands separate, and the rest in a bowl for each person to put the amount they want on their pasta.

I also don't want a sauce that has a lot of other products in it. A simple marinara sauce has tomatoes, spices. That's it. And I don't expect any jarred sauce to taste like a homemade from scratch.
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Old 09-13-2012, 05:08 PM   #78
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If I make fresh tomato sauce, nobody in the family would eat it. So to avoid the problem I usually just doctotr the regular tomato sauce. Keeps everybody happy. But for wife I buy Barilla brend, they are actually pretty darn good.
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