|
|
Post by ๐ช silly buns on May 10, 2016 22:40:06 GMT -5
Is there a difference between the different marinara sauces at the market? Like, should I splurge on those $5 jars over the $1.75 a jar sauces?
What marinara sauce do you buy?
...and let's just get the slow clap out of the way for everyone who makes sauce at home. I am not asking for recipes for homemade sauce or asking you about your homemade sauce. I asked about store bought sauce. But good for you for making your own sauce tho.
|
|
|
|
Post by songstarliner on May 10, 2016 22:55:49 GMT -5
WHY SO HOSTILE?? But seriously, if I need a short-cut I'll buy any sauce that doesn't have a lot of sugar and salt, but that necessarily eliminates most of the ultra-cheap sauces - they're cheap because they compensate for lousier ingredients with you guessed it, sugar and salt. Bertolli is pretty good, and not expensive.
EDIT to add: but seriously seriously, it's way cheaper and tastier to make your own. I'm just sayin' ... don't get mad!
|
|
|
|
Post by ganews on May 10, 2016 22:58:47 GMT -5
I would never buy sauce from the store for more $1.25/16 oz. I have a pantry, so I buy on sale exclusively, usually for less than that. Of course, I never use it 100% straight out of the jar ( with one important exception). A little browned ground beef, TVP, onion and whatever always get tossed in. Maybe some frozen tomatoes leftover from the garden that are taking up space. |
|
|
|
Post by MrsLangdonAlger on May 10, 2016 23:22:14 GMT -5
I end up using store brand a lot because I just don't consistently have time to make my own. Agreed that Bertolli is good, and Jewel brand is too, but that's specific to the Midwest I think.
|
|
GumTurkeyles
AV Clubber 
$10 down, $10 a month, don't you be a turkey
Posts: 3,065 
|
Post by GumTurkeyles on May 11, 2016 5:18:19 GMT -5
Is there a difference between the different marinara sauces at the market? Like, should I splurge on those $5 jars over the $1.75 a jar sauces? What marinara sauce do you buy? ...and let's just get the slow clap out of the way for everyone who makes sauce at home. I am not asking for recipes for homemade sauce or asking you about your homemade sauce. I asked about store bought sauce. But good for you for making your own sauce tho. I remember different brands being completely different in terms of sweetness or acidity. There were some that would give me heart burn, and others that tasted like red sugar sauce. I feel like that last paragraph was directed at me, as I was about to suggest making your own.  |
|
|
|
Post by Ben Grimm on May 11, 2016 6:53:37 GMT -5
Is there a difference between the different marinara sauces at the market? Like, should I splurge on those $5 jars over the $1.75 a jar sauces? What marinara sauce do you buy? ...and let's just get the slow clap out of the way for everyone who makes sauce at home. I am not asking for recipes for homemade sauce or asking you about your homemade sauce. I asked about store bought sauce. But good for you for making your own sauce tho. To actually answer your question, we usually buy Mid's, because it's got less sugar than most off-the-shelf sauces and we're both diabetic. |
|
|
|
Post by ๐ช silly buns on May 11, 2016 7:12:44 GMT -5
Hmm, looks like I should start paying attention to the amount of sugar in the jar.
|
|
|
|
Post by The Stuffingtacular She-Hulk on May 11, 2016 8:54:38 GMT -5
I do usually make my own spaghetti sauce, especially if I'm also making homemade meatballs. But that's not every time we have pasta, because I don't have time for that. I don't ever buy any jarred sauces that contain high-fructose corn syrup as a main ingredient. You're from the DC area, right? I would absolutely recommend the Wegmans store brand pasta sauce. It's like a dollar per jar and doesn't have any of that HFCS shit in it. It also tastes pretty great on its own or doctored-up.
|
|
|
|
Post by Pedantic Editor Type on May 11, 2016 8:57:43 GMT -5
It may be cheaper and tastier to make your own but it sure as hell ain't easier. I don't have canning skillz and I don't want to make a fresh batch every time.
Silly Buns, I usually buy store brand or Bertolli or the like, but I look at the ingredients carefully, and avoid corn syrup and high amounts of sugar. Paul Newman is pretty good too. I am sometimes tempted by the $7 jars but then I think, that is totally ridiculous, it's pasta sauce.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 11, 2016 9:24:55 GMT -5
|
|
|
|
Post by Liz n Dicksgiving on May 11, 2016 10:06:55 GMT -5
Is there a difference between the different marinara sauces at the market? Like, should I splurge on those $5 jars over the $1.75 a jar sauces? What marinara sauce do you buy? ...and let's just get the slow clap out of the way for everyone who makes sauce at home. I am not asking for recipes for homemade sauce or asking you about your homemade sauce. I asked about store bought sauce. But good for you for making your own sauce tho. Reading the first two lines: ::takes a deep breath:: Reading the last two lines: ::deflates:: When I still did buy sauces, I liked to splurge on the expensive ones. Rao's tastes like homemade, or at least it used to, back when. |
|
|
|
Post by ๐ช silly buns on May 11, 2016 10:23:21 GMT -5
Okay, this year i am getting the in season tomatoes, cutting them up, and freezing them.
Not to make sauce, but to have fresh tomatoes to add to dishes through the year. That and basil.
No, I don't want to can.
Also, thanks everyone who has answered this question so far..and to anyne else who wants to make suggestions.
|
|
|
|
Post by pairesta on May 11, 2016 10:48:05 GMT -5
FWIW, when I make sauce, I don't can it. Chill it overnight in the fridge and distribute into tupperware or even ziploc baggies and freeze to use whenever.
|
|
|
|
Post by Liz n Dicksgiving on May 11, 2016 10:51:36 GMT -5
Okay, this year i am getting the in season tomatoes, cutting them up, and freezing them. Not to make sauce, but to have fresh tomatoes to add to dishes through the year. That and basil. No, I don't want to can. Also, thanks everyone who has answered this question so far..and to anyne else who wants to make suggestions. Tomatoes are so easy to freeze -- you don't even have to take the trouble to cut them up. Just put them whole in a freezer bag, and when you want to use them you can run them under a warm tap for a few seconds to rub the skins off, then chop them up without even having to thaw them. I find a serrated bread knife works great on them when they're still frozen solid. You kind of end up with a chunky tomato granita that cooks down really nicely. (They don't thaw into nice fresh tomatoes, though. Like, you wouldn't want to toss them into a salad. But soups? Stews? Braises? Or to jazz up store-brand marinara? Perfect!) |
|
|
|
Post by Liz n Dicksgiving on May 11, 2016 10:53:19 GMT -5
FWIW, when I make sauce, I don't can it. Chill it overnight in the fridge and distribute into tupperware or even ziploc baggies and freeze to use whenever. Marinara is tricky to can, anyway, because it's not necessarily very acidic, depending on how much non-tomato ingredient you've added. When I can stuff, it's just the tomatoes, either pureed or crushed. If I was going to do a big batch of sauce to put by, I'd also just freeze it in baggies. |
|
GumTurkeyles
AV Clubber
$10 down, $10 a month, don't you be a turkey
Posts: 3,065
|
Post by GumTurkeyles on May 11, 2016 12:40:23 GMT -5
To add to the home made option, I'll just cook down tomatoes for around 30 minutes, then freeze that. I used to do mason jars, but putting it in gallon-sized ziplock bags makes it a lot easier to store in the freezer. Then, when you want to make the sauce, cook up onions and garlic, add the sauce, some tomato paste, and some basil.
|
|
|
|
Post by ๐ช silly buns on May 11, 2016 13:46:44 GMT -5
To add to the home made option, I'll just cook down tomatoes for around 30 minutes, then freeze that. I used to do mason jars, but putting it in gallon-sized ziplock bags makes it a lot easier to store in the freezer. Then, when you want to make the sauce, cook up onions and garlic, add the sauce, some tomato paste, and some basil. Oh no you don't! Take that crazy talk over there....uh...here.
|
|
|
|
Post by Lord Lucan on May 11, 2016 13:50:47 GMT -5
I do a lot of canning of jams, and I would like to can you. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 11, 2016 13:56:04 GMT -5
My favorite is Trader Joe's Arrabiata. I get Newman's Own Marinara (the plain one) when I'm at a regular supermarket. NO's Sockarooni has a weird aftertaste to me.
Neither of them are too sweet or too oregano-y or too salty, which are SLOW's Top Three Tomato Sauce Sins, in order.
|
|
|
|
Post by ๐ช silly buns on May 11, 2016 13:57:14 GMT -5
I do a lot of canning of jams, and I would like to can you.  |
|
|
|
Post by songstarliner on May 11, 2016 13:59:47 GMT -5
My favorite is Trader Joe's Arriabitata. I get Newman's Own Marinara (the plain one) when I'm at a regular supermarket. NO's Sockarooni has a weird aftertaste to me. Neither of them are too sweet or too oregano-y or too salty, which are SLOW's Top Three Tomato Sauce Sins, in order. There's one - I think Barilla? - that tastes overpoweringly of thyme. For god's sake, why?? THYME?! Not in my red sauce please. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 11, 2016 14:03:42 GMT -5
My favorite is Trader Joe's Arriabitata. I get Newman's Own Marinara (the plain one) when I'm at a regular supermarket. NO's Sockarooni has a weird aftertaste to me. Neither of them are too sweet or too oregano-y or too salty, which are SLOW's Top Three Tomato Sauce Sins, in order. There's one - I think Barilla? - that tastes overpoweringly of thyme. For god's sake, why?? THYME?! Not in my red sauce please. Ugh. |
|
|
|
Post by Lord Lucan on May 11, 2016 14:03:45 GMT -5
I do a lot of canning of jams, and I would like to can you. โค๏ธ ?? |
|
|
|
Post by ๐ช silly buns on May 11, 2016 14:11:41 GMT -5
|
|
|
|
Post by Djse's witty November moniker on May 11, 2016 14:38:54 GMT -5
I'm surprised by this question, but I generally make my own, just for special occasions after I visit the dispensary...oh, marinara sauce. Never mind.
|
|
|
|
Post by ๐ cahusserole ๐ on May 23, 2016 12:31:09 GMT -5
Bleh, Sockarooni. I can't abide green bell peppers in my sauce.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 8, 2016 23:20:15 GMT -5
If I'm in a position to spend a bit extra (or am having a more basic pasta where it makes sense to highlight the sauce) I like Muir Glen Tomato Basil or Mezzetta. For more everyday/affordable (and if I know I'll be using it with a pasta that has a more assertive flavor character on its own), I like Trader Joe's or Classico.
|
|
d๏ผฌแต
Prolific Poster 
๐๐ป๐ฎ ๐ฆ๐ฎ ๐๐ธ๐ธ๐ต ๐จ๐ฎ๐ฝ?
Posts: 4,533
|
Post by d๏ผฌแต on Jun 12, 2016 16:58:44 GMT -5
...and let's just get the slow clap out of the way for everyone who makes sauce at home. I am not asking for recipes for homemade sauce or asking you about your homemade sauce. I asked about store bought sauce. But good for you for making your own sauce tho. But Daft punk show how simple it is! |
|
|
|
Post by ๐ช silly buns on Jun 12, 2016 19:02:30 GMT -5
...and let's just get the slow clap out of the way for everyone who makes sauce at home. I am not asking for recipes for homemade sauce or asking you about your homemade sauce. I asked about store bought sauce. But good for you for making your own sauce tho. But Daft punk show how simple it is!  ......... |
|
|
|
Post by pairesta on Jun 12, 2016 19:45:12 GMT -5
...and let's just get the slow clap out of the way for everyone who makes sauce at home. I am not asking for recipes for homemade sauce or asking you about your homemade sauce. I asked about store bought sauce. But good for you for making your own sauce tho. But Daft punk show how simple it is! +1 for sauteeing a couple chiles in oil -2 for diced onion (garlic only) +1 for basil |
|
.........