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Started By
Message
re: Any good alternatives to jar spaghetti sauce?
Posted on 9/5/24 at 4:48 pm to SmogkDeizKnutz
Posted on 9/5/24 at 4:48 pm to SmogkDeizKnutz
Primal kitchen is my favorite
0
Posted on 9/5/24 at 5:42 pm to SmogkDeizKnutz
It's in a jar but we love this stuff.
Posted on 9/5/24 at 5:52 pm to PureMetairie
I second Monjuni’s!
Posted on 9/5/24 at 6:00 pm to PureMetairie
quote:
like the monjuni's jars. Not for everyone since it's very sweet. But I love it.
^This
Posted on 9/5/24 at 6:43 pm to SmogkDeizKnutz
Try making Marcella Hazan’s four ingredient sauce. It’s really good and easy.
INGREDIENTS
1 (28-ounce) can whole tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt
Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes. Remove and discard the onion. Serve over hot pasta with Parmesan and black pepper, if desired.
INGREDIENTS
1 (28-ounce) can whole tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt
Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes. Remove and discard the onion. Serve over hot pasta with Parmesan and black pepper, if desired.
Posted on 9/5/24 at 7:38 pm to SmogkDeizKnutz
Sal & Judy's Original is hard to beat imo
Posted on 9/5/24 at 8:45 pm to SmogkDeizKnutz
I mean, mash up or imeesion blender a couple of big cans of san marzano and season and your pretty much there.
I sautee onions and garlic and add some tomato past.
I sautee onions and garlic and add some tomato past.
Posted on 9/5/24 at 8:46 pm to Big Chipper
quote:
Try making Marcella Hazan’s four ingredient sauce. It’s really good and easy.
Also this^^^^^^!!!!!!
so good, so easy
Posted on 9/5/24 at 9:22 pm to SammyTiger
Goddammit
Someone could make a post asking what your favorite m&m’s are and a lot of yall would say “just make your own!”
Someone could make a post asking what your favorite m&m’s are and a lot of yall would say “just make your own!”
This post was edited on 9/5/24 at 9:24 pm
Posted on 9/5/24 at 9:28 pm to mikie421
Everyone can be a bigger snob. You should hand crush or use a food mill. You should chop fresh shallot and garlic and saute it first. You should use fresh hand picked basil and oregano. No dry seasoning. No food processor.
See how that works ?
See how that works ?
Posted on 9/5/24 at 9:32 pm to Tigers0891
Posted on 9/5/24 at 10:41 pm to Krane
dude asks for an alternative
to jarred tomato sauce and I told him open a can of tomatoes and shake in some oregano.
no one asked him to score and peak and seed tomatoes.
to jarred tomato sauce and I told him open a can of tomatoes and shake in some oregano.
no one asked him to score and peak and seed tomatoes.
Posted on 9/5/24 at 10:51 pm to gumbo2176
Yeah, I'm with you. Drop in a Parm rind, have your little sachet with the bay leaves in tomatoes, low 'n slow with a few other ingredients and it's just ready, and it's yours.
The canned gourmet sauces aren't bad, but they're also creeping towards $7 a jar. Have an emergency jar in the pantry, but you can easily have cans of peeled tomatoes ready in the pantry too, and it's less than a ten minute process to to the simmer, about. Now, if I'm making a pizza with a pre-baked crust, I'm totally using some H-E-B sauce to get it over with.
The canned gourmet sauces aren't bad, but they're also creeping towards $7 a jar. Have an emergency jar in the pantry, but you can easily have cans of peeled tomatoes ready in the pantry too, and it's less than a ten minute process to to the simmer, about. Now, if I'm making a pizza with a pre-baked crust, I'm totally using some H-E-B sauce to get it over with.
Posted on 9/6/24 at 5:23 am to bluebarracuda
Raos and Prego are both owned by Campbell’s since last year. I’ve been worried they’d ruin Raos but it doesn’t seem to have happened yet.
Posted on 9/6/24 at 9:08 am to tigerdup07
quote:
get cajun power sauce
Yes
Posted on 9/6/24 at 10:33 am to SammyTiger
I quit buying jar sauces years ago. I puree up two big cans of whole tomatoes and add Italian seasoning. Really easy and cheap. I also usually saute my onions and mushrooms with some hamburger and then add the puréed tomatoes to the pot. Takes 20 minutes. I do like to make it on a Sunday and let it simmer for a few hours for dinner on Monday after work.
Posted on 9/6/24 at 11:47 am to SmogkDeizKnutz
Saute garlic in some olive oil. Add crushed tomatoes, salt, pepper and simmer. add chopped fresh basil. way better than any jarred spaghetti sauce.
Posted on 9/6/24 at 12:16 pm to SmogkDeizKnutz
Do you have issues with garlic or onions in other dishes? A friend recently found out that she does. Might not be the sauce but the ingredients. Just a thought.
Posted on 9/7/24 at 4:51 pm to SmogkDeizKnutz
If I use jar sauce or canned sauce of any kind I cook down all sauces and add a lil sugar. I never put any sauce right into a dish without cookin it down, my personal preference
Posted on 9/7/24 at 8:47 pm to SmogkDeizKnutz
Rao’s makes a sensitive marinara sauce.. it doesn’t include onions or garlic. I’m not sure if that’s your issue or not but it’s labeled sensitive.
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