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Old 09-06-2011, 12:05 AM   #1
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What's your favorite jarred red sauce?

When I make spaghetti most of the time I just doctor up some pre-made sauce. Ciopinno too. I have found I like Ragu brand sauce laely. It has a nice balance and makes a nice blank palette for adding whatever you like.
I have tried many others but this is our favorite for now.

Which one do you use when your not making from scratch?

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Old 09-06-2011, 12:13 AM   #2
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interesting timing on this thread. i haven't used a jar of sauce since last christmas i think, but having no time to make a sauce from scratch i ended up opening a jar of prego marinara tonight for my meatballs. dw uses prego more often, especially for chicken parm.

it was good, but i definitely could taste the fact that it wasn't fresh sauce, and the meatballs only simmered about a half hour.

it's one of those things where it will taste better tomorrow.

besides prego, i really like "silver palate" brand tomato sauces, but i wait to buy it on sale as it's around $6 or $7 for a medium sized jar.
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Old 09-06-2011, 12:18 AM   #3
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I add frash herbs,wine,mushrooms,ground beef,onions,chopped tomatoes,Tom sauce ,and a few spices to my meat sauce but we enjoy it plain sometimes too when we have no time for more. Prego was what we bought prior to Ragu.
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Old 09-06-2011, 12:19 AM   #4
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I stopped using jarred sauce for quite awhile because they were all WAY to sweet. But then I tried flavored Hunt's tomato sauce in the can which wasn't sweet at all and tasted better than the others. Now I buy Shop-Rite brand PLAIN tomato sauce - it has NO heavy spices and tastes like ONLY tomatoes. I then saute fresh onions and garlic and add fresh herbs and sometimes meat and/or mushrooms. Or if I want even quicker sauce I just use dry herbs and spices and red wine goes into either version. A nice quick start sauce.
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Old 09-06-2011, 12:45 AM   #5
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Classico Tomato Basil is the one I doctor up. (Not the other Classico one, "Traditional Sweet Basil"). It's a perfect blank palette, not too sweet, not too salty, etc.
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Old 09-06-2011, 12:48 AM   #6
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i've doctored up hunt's canned sauce before and it was pretty good. i remember making a shrimp and scallop marinara with it and it turned out very good since, as you mentioned, it was mostly a fresh tomato flavour.
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Old 09-06-2011, 01:41 AM   #7
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I use the Bertolli Marinara as my blank slate.
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Old 09-06-2011, 06:35 AM   #8
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classico tomato basil was the jarred sauce I used to doctor. Then I bought cans of san marzano and made my own and it was an OMG moment. Then I bought bushels of tomatoes (2nds even) at the farm and made my own by roasting and using a food mill. In an emergency I could go to canned tomatoes again but not to jarred sauce. Gun to my head I would recommend the classico, but...
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Old 09-06-2011, 07:11 AM   #9
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It used to be Ragu, but that has changed to Prego as my tastes have changed. I rarely have any on hand anymore though, and I really should. There's certainly no sense making sauce from scratch just to spread a little red gravy on a fatty you are making, or a pizza, or even that frozen ravioli lasagna I recently made (if I hadn't used Alfredo sauce instead).
I think a big reason that I don't seem to have any jarred sauce on hand is because spaghetti isn't one of my goto meals anymore. I don't care if it takes me a couple hours (short by some's standards) to make from scratch because I enjoy the sauce making process.
But yeah, Prego. It can usually be had on sale and isn't quite as sweet as Ragu.
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Old 09-06-2011, 07:26 AM   #10
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I do not like the jarred sauces. Too, too sweet. That isn't to say I don't believe in short cuts. I think that Del Monte is the brand that makes canned tomatoes with basil, garlic and oregano. I like it better than any jar of sauce I've tasted, and the last time I bought it, corn syrup wasn't high on the list of ingredients. Haven't bought it in a year, so that might have changed.
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