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GotGarlic...no the scratch sauce I made from the CI recipe was not watery at all. I tried to post the recipe here but for some reason it wasn't accepted. At any rate...all have given me ideas to try...

Sorry for the confusion...I may try it both ways...add some tomato sauce to jarred spaghetti sauce AND just make some sauce from scratch...I just don't want it to end up being watery, if you know what I mean. I made "from scratch" a marinara sauce from Cooks Illustrated...it was a lot of work...

Thanks for the posts...I'll try your method of adding the spaghetti sauce to tomato sauce rather than the other way around. The leading spaghetti sauces have too much oregano is much too heavy...

I don't like a lot of spices in spaghetti AND I don't always want to make my own...does anyone have a suggestion how I might "doctor" up a jar of sauce so that the oreganio and basil isn't so strong? :ohmy:

Too cute...thanks for the chuckle...

Thanks so much for the welcome...

sorry...since I just signed on to the website this morning...i wasn't paying particular attention to the dates...sorry I wasted your time....

I agree ... a spoon is a spoon is a spoon...Do you think the cooks have "contracted" with certain manufacturers to push their product...if a professional uses it and I want to be like a professional...then I'll buy it...just a thought.

Hi Sarah...I know what you mean...I just signed on to this website this morning...I love to cook, read cookbooks like they are novels, and love to try new recipes...Kathy in Ohio