"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-11-2012, 12:20 PM   #61
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,158
Quote:
Originally Posted by Robo410 View Post
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...
I agree.

And, doctored up:
Cerise is offline   Reply With Quote
Old 09-11-2012, 12:36 PM   #62
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-11-2012, 08:36 PM   #63
Assistant Cook
 
grizzly adams's Avatar
 
Join Date: Aug 2012
Location: Arkansas
Posts: 9
I started making my own sauce since I retired 11 years ago and very rarely would I but jarred. Recently I was in a rush and decided to buy a jar of "Clasico with sweet basil." I really liked it and found myself getting lazy and buying it the last three times I made Italian dishes.
grizzly adams is offline   Reply With Quote
Old 09-11-2012, 09:24 PM   #64
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
what does ben franklin think of classico sauces, grizzly?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 09-11-2012, 10:06 PM   #65
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,039
Two years ago we had the snow falls and cold to end all, and I got caught w/ my pants down. And that ain’t pretty, so to speak. Last winter I “stocked up” . Could have worn shorts and flip flops most of the winter. Well, almost. Bought 4 jars Prego. I still have 3. I like prego, esp when it’s doctored up. I also bought some cans san marzano tomatoes, whole , don’t know how many. They are all gone. I guess I will buy some more of these for re-stocking as we ( meaning I) seem to prefer these the most .

Mostly, at this time of year, I like to chunk up some tomatoes, toss with some pasta, a little garlic, maybe some crisp cooked zuke slices, broccoli, green beans, whatever veggies. . Most everything is al dente, crisp and the tomatoes are straight off the vine. Toss in whatever fresh herbs and a little romano or parm or asiago. The only thing that gets cooked the most is the pasta. No two meals are alike and it is so good. Wish it were like this all year.
Whiskadoodle is offline   Reply With Quote
Old 09-11-2012, 11:13 PM   #66
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
I kinda like Emeril's Roasted Gaaahlic and Gia Russa Vodka Sauce.

But these days I've been really honing my own tomato sauce down to what I think is perfect. For some reason I'm on a marinara kick and I just keep making batch after batch and giving it to people as a pseudo focus group, testing different formulas. So I haven't really bothered with jarred much. It's difficult to go back to a jarred sauce because you can just taste all the salt and sugar in it and it really puts the benefits of making your own in perspective.
I really enjoy the idea of knowing exactly what went into the sauce and that there's no "extra junk."
no mayonnaise is offline   Reply With Quote
Old 09-12-2012, 10:30 AM   #67
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
I prefer Prego Garden Chunky. It just doesn't pay for me to make my own anymore. I only use a couple of spoonfuls each time. I don't like a lot of gravy on my pasta. I use it mainly to keep the strands of pasta separated. I don't trust jar sauces that have meat in them. And if I want homemade gravy, I go to my daughter's house or she sends me a plate. She is a Pastene Devotee! Wouldn't dream of using any other canned tomato.
__________________
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 09-12-2012, 11:33 AM   #68
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by no mayonnaise View Post
It's difficult to go back to a jarred sauce because you can just taste all the salt and sugar in it and it really puts the benefits of making your own in perspective.
I really enjoy the idea of knowing exactly what went into the sauce and that there's no "extra junk."
+1
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-12-2012, 02:19 PM   #69
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by CWS4322 View Post
+1
As least Prego has no corn crap in it.
__________________
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 09-12-2012, 07:35 PM   #70
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,230
I have a store brand that I really like and have been eating it for years, a couple different stores carry it under their own label. It has simple ingredients. It's a good lazy day sauce, or something quick when I run out of homemade in the freezer. Trader Joe's roasted garlic marinara is excellent too.
bakechef is offline   Reply With Quote
Old 09-12-2012, 10:48 PM   #71
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,436
Send a message via Skype™ to taxlady
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 09-12-2012, 11:03 PM   #72
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Another vote for Emeril's Roasted Gaahhhlic, doctored up. Also doctor up Hunt's in a can.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-12-2012, 11:22 PM   #73
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,712
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.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 09-13-2012, 05:58 AM   #74
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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.
__________________
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 09-13-2012, 06:04 AM   #75
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-13-2012, 06:15 AM   #76
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,037
Homemade -but in a pinch
Classico or prego but really like Paul Newman but not the cost.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 09-13-2012, 07:07 AM   #77
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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.
__________________
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 09-13-2012, 04:08 PM   #78
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Reply

Tags
None

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




All times are GMT -5. The time now is 10:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.