Most tolerable tomato sauce in a jar?

[Anonymous]

I like Victoria marinara a lot but then tried their Fra Diavolo and it was even better!

[Anonymous]

Anonymous wrote:Good grief - it's so bloody easy to make your own tomato sauce. I've never had jar sauce in my life!

OP said she can make her own. Simple - make double or triple batches and FREEZE them. I do it every time I make Marinara and Bolognese sauces. Triple batch, eat one, freeze two. Take it out in the morning and when you come home from work/school at 7:00 p.m. you simply throw it in a pot and heat it up while you make the pasta. Viola. Homemade sauce.

Viola? Huh? thought we were talking about tomato sauce here.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Good grief - it's so bloody easy to make your own tomato sauce. I've never had jar sauce in my life!

OP said she can make her own. Simple - make double or triple batches and FREEZE them. I do it every time I make Marinara and Bolognese sauces. Triple batch, eat one, freeze two. Take it out in the morning and when you come home from work/school at 7:00 p.m. you simply throw it in a pot and heat it up while you make the pasta. Viola. Homemade sauce.

Viola? Huh? thought we were talking about tomato sauce here.

Walla!

[Anonymous]

The Safeway Select and Giant SImply Enjoy sauces (upscale store brands) are also quite good - the Giant one is very similar to Victoria (in fact, it may even be rebranded Victoria), and has no added sugar. The Safeway ones do tend to have a little extra sugar, but not too much - they are a good value, especially given that they are often on sale for 2/4.00 with the Club Card.

[Anonymous]

If you don't care for sugar, avoid Mid's. Good tomato flavor, but way too sweet and sugary in its flavor profile!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good grief - it's so bloody easy to make your own tomato sauce. I've never had jar sauce in my life!

OP said she can make her own. Simple - make double or triple batches and FREEZE them. I do it every time I make Marinara and Bolognese sauces. Triple batch, eat one, freeze two. Take it out in the morning and when you come home from work/school at 7:00 p.m. you simply throw it in a pot and heat it up while you make the pasta. Viola. Homemade sauce.

Viola? Huh? thought we were talking about tomato sauce here.

Walla!

rhubarb!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good grief - it's so bloody easy to make your own tomato sauce. I've never had jar sauce in my life!

OP said she can make her own. Simple - make double or triple batches and FREEZE them. I do it every time I make Marinara and Bolognese sauces. Triple batch, eat one, freeze two. Take it out in the morning and when you come home from work/school at 7:00 p.m. you simply throw it in a pot and heat it up while you make the pasta. Viola. Homemade sauce.

Viola? Huh? thought we were talking about tomato sauce here.

Walla!

VOILA, people!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good grief - it's so bloody easy to make your own tomato sauce. I've never had jar sauce in my life!

OP said she can make her own. Simple - make double or triple batches and FREEZE them. I do it every time I make Marinara and Bolognese sauces. Triple batch, eat one, freeze two. Take it out in the morning and when you come home from work/school at 7:00 p.m. you simply throw it in a pot and heat it up while you make the pasta. Viola. Homemade sauce.

Viola? Huh? thought we were talking about tomato sauce here.

Walla!

VOILA, people!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good grief - it's so bloody easy to make your own tomato sauce. I've never had jar sauce in my life!

OP said she can make her own. Simple - make double or triple batches and FREEZE them. I do it every time I make Marinara and Bolognese sauces. Triple batch, eat one, freeze two. Take it out in the morning and when you come home from work/school at 7:00 p.m. you simply throw it in a pot and heat it up while you make the pasta. Viola. Homemade sauce.

Viola? Huh? thought we were talking about tomato sauce here.

Walla!

VOILA, people!!

Omg! You are like so smart to know such fancy Italian words!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good grief - it's so bloody easy to make your own tomato sauce. I've never had jar sauce in my life!

OP said she can make her own. Simple - make double or triple batches and FREEZE them. I do it every time I make Marinara and Bolognese sauces. Triple batch, eat one, freeze two. Take it out in the morning and when you come home from work/school at 7:00 p.m. you simply throw it in a pot and heat it up while you make the pasta. Viola. Homemade sauce.

Viola? Huh? thought we were talking about tomato sauce here.

Walla!

VOILA, people!!

No, viola. You know, what those guys play as you eat and then try to sell you roses? I thought we were talking spaghetti sauce here.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Son of Italy

Sorry-SUn of Italy

Yes - Sun of Italy is based in Baltimore, so it should be easy to find in the DC area (have seen the conventional and meat-flavored sauces at Safeway regularly)

[Anonymous]

Rao's is fantastic. Buy on sale.

[Anonymous]

I like Mario Batali's sauces better than Rao's. Will have to try some of the others, especially Victoria.

[Anonymous]

Barilla.

[Anonymous]

I don't know if they sell it around here, but if you're ever in the Phila. there is a jarred sauce that is to-die-for. It's called Roselli's and is from a small Italian market in South Jersey. The best!