Jarred Spaghetti Sauce

I make it with canned crushed-by-hand tomatos/canned crushed tomatoes/tomato paste/water/a bayleaf/sweet basil/garlic

But I was wonderin' ....
Do you guys like any jarred sauces?
If so which one?


Later!

I love all the Dei Fratelli tomatoes products including their pasta sauce and marinara. Trade Joe's Marinara sauce is also very good as is his Vodka Sauce. But whatever I use, whether it be made from scratch or from a jarred sauce, I always doctor it up with additional olive oil, garlic and Italian seasonings to make it more my own.

I also use the jarred Alfredo Sauce for escalloped potatoes and other casserole dishes which might need that type of creamy, cheesy sauce. Using imagination is more than half the fun of cooking.

Donna

Hmmm ....
Interesting, Interesting ....
I've never heard of "Dei Fratelli", so I'll GOOGLE it in a sec.

Y'know -- there're what I call "Boutique Sauces" -- not the big names but almost homemade ones sold in small areas.
Like here in the tristate [New York/New Jersey/Connecticut area, for example].
Ones like "Joey Pots & Pans", "Father Something-Or-Other" [I'm sorry but I forgot his name -- it is a real priest. He's got the black suit,
the Roman collar, the whole schmegeggie on the label. On the back of the label he says the sauce is his Mom's], "Patsy's" & "Frank Sinatra"
[yes -- that Frank Sinatra [RIP] lol. His face's on the label] are pretty good.
No cheese, corn syrup, preservatives and fillers.

On the kinda wide distribution side, there's "Aunt Millie's" & "Newman's Own".
They're OK too if ya don't feel like cookin'.

How about you guys?


Later!

Cary try the search funtion on this site there is a recent active tread running on this subject. Chow Jim

CaryMG,

I've been doing taste tests and reviews for about a month now.
Link:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=12464
Next sauce will be this week.

Feel free to add you thoughts....

jjjrfoodie

quote:

Originally posted by CaryMG

Hmmm ....
Interesting, Interesting ....
I've never heard of "Dei Fratelli", so I'll GOOGLE it in a sec.

Y'know -- there're what I call "Boutique Sauces" -- not the big names but almost homemade ones sold in small areas.
Like here in the tristate [New York/New Jersey/Connecticut area, for example].
Ones like "Joey Pots & Pans", "Father Something-Or-Other" [I'm sorry but I forgot his name -- it is a real priest. He's got the black suit,
the Roman collar, the whole schmegeggie on the label. On the back of the label he says the sauce is his Mom's], "Patsy's" & "Frank Sinatra"
[yes -- that Frank Sinatra [RIP] lol. His face's on the label] are pretty good.
No cheese, corn syrup, preservatives and fillers.

On the kinda wide distribution side, there's "Aunt Millie's" & "Newman's Own".
They're OK too if ya don't feel like cookin'.

How about you guys?


Later!

Funny you should mention Joey Pots-and-Pans. I knew him years ago, but I didn't know he was selling a sauce.

I second the Dei Fratelli tomato products. Cheaper then the name brands, yet far better tasting..

Thanks for the Dei Fratelli referral. I'm always looking (and seldome finding) a jarred pasta sauce that remotely approaches what you can whip together at home in less than 30 minutes. IMHO, you can sometimes find jarred sauces that are actually made in Italy...these are usually made with great tomatoes, abundant olive oil, fresh garlic, basil and parsley, and very little else. One brand I've seen is "Don Pommodoro." Their arrabiatta version (spicy, w/ hot pepper) is very good. Also, there's a Big Lots-type store around here ("Ocean State Job Lot") that occassionally features other made-in-Italy brands. The taste is lighter, with good tomato texture...not pureed. And no thickeners!

...and Gia Russa is excellent! The only US jarred sauce I've ever tried that was really good. A little pricey but certainly good quality.

Jim & Foodie > Hey -- sorry about that lol
I'll have a look right away.
I guess the topic's locked, then.

Michael > How cool is that ?!?
He is indeed selling sauce.
Not bad, actually.

Ciao > Lookin' for that as we speak ....

Again -- I apologize for the topic rerun.
Thanks for the suggestions, guys !


Later!

quote:

Originally posted by CaryMG

Jim & Foodie > Hey -- sorry about that

Again -- I apologize for the topic rerun.
Thanks for the suggestions, guys !


Later!

No re-run. Come along for the ride.
You just have to buy and review. Pah-leazeeee?
I know you can!

jjjrfoodie

Dearfolk,
I can't imagine that jarring it would do anything to the flavor... putting it in something like a paint shaker might be a better idea.
Explosively, Ort. Carlton in Amazing Athens.

quote:

Originally posted by Ort. Carlton.

Dearfolk,
I can't imagine that jarring it would do anything to the flavor... putting it in something like a paint shaker might be a better idea.
Explosively, Ort. Carlton in Amazing Athens.

Jarring is more of a suprise though Ort, you need to sneak up on the container.

It's like the difference between saying BOO and strapping somone into the rack.

Cakes

Ragu. There's something to be said about plain old fashioned supermarket sauce. It's a guilty pleasure.

An unworthy thought I guess, but has anyone ranked the various brands and flavors of the sauces you can get at the store by salt content?

I just noticed that the Cooks Illustrated from October 2004 did a comparison of jarred marinara pasta sauces.

Recommended: Patsy's, Bertolli, Barilla
Recommended with Reservation: Emeril's, Prego Traditional, Classico Sweet Basil, Buitoni
Not Recommended: Ragu, Colavita

That's what they said.

Ok, I've said it before and I will say it again. LIDIA'S taste of Italy (sauces)
Especially the marinara tomato.
That's, Lidia as in Lidia Bastianich. If you can't find her sauces where you live,
buy them from her website: www.lidiasitaly.com
Bon gusto!

There are a number of locally made sauces to be found on The Hill in St. Louis. Best to go grocery shopping and make yourself a sampler!

Desperately seeking Dei Fratelli crushed tomatoes. We live in NW Arkansas, used to buy them at an italian grocery in St. Louis and can find them nowhere closer so far. Can order them from the company but shipping nearly doubles the price and they were no help in telling me where I could buy them.

Go to Kansas City a lot, Oklahoma City some. If anyone knows where I can find these, our taste buds will be very appreciative.

I use Cento crushed tomatoes for my sauce. The sauce always comes out great.

I'm with Tigerborn on this one...good old fashioned Ragu is my favorite for canned sauce...my boyfriend prefers Francisco Renaldi but I find it to be too sweet.

I like sclafani - no sugar in the ingredient list.

The Cento jarred sauces are really really good. http://www.cento.com/main.html

Don Cordelone would be rolling over in his grave if he even heard you say "Jarred Sauce". Haven't you seen his movies? There's always a pot of sauce on the Stove!

As I've said somewhere else, I've yet to find any[url='http://www.mezzetta.com/Merchant2/merchant.mvc?Screen=SFNT']Mezzetta[/url] product I didn't like a lot. The puttanesca is probably my favorite.

for an easy to make sauce: chop an onion and a pepper like an anaheim (if you like mild)habernero if you like it hot)anything cept a bell pepper. fry on medium in olive oil as it starts to brown add chopped garlic. when the onion is brown turn the heat to low add a can of hunt's tomato sauce( if you like it chunky, add a can of diced tomatos), 2 tsp oregano, 1 tsp basil. 1 tsp parsley, a bay leaf, salt and pepper to taste. cook for 30 - 45 mins. remove bay leaf. serve over pasta. if you want a meat sauce brown in oil before you add the onion and pepper, it will finish cooking in the sauce.
hint: if you are in a hurry, add some grated cheese to the sauce it will thicken it