Doctoring up jarred pasta sauce to make it your own

[Anonymous]

What are your favorite add ins? How long do you simmer?

[Anonymous]

Anonymous wrote:What are your favorite add ins? How long do you simmer?

It is almost just as easy to make a quick sauce. I'm not a believer in oregano is sauce so I skip it.

Here is the NYT recipe

Yield:
3½ cups, enough for 1 pound of pasta
128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼cup extra-virgin olive oil
7garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1teaspoon kosher salt
1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste

https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

[Anonymous]

Onion, garlic, Italian seasoning. Ground beef or Italian sausage. Simmer for half an hour or more. Et voila

[Anonymous]

little bit of olive oil, crushed red pepper heated up in it, jar of Rao's marinara. Simmer for five minutes.

[Anonymous]

When I use jarred sauce, I usually dice an onion, mince some garlic and saute onion, garlic, then add some ground beef. When beef it browned, add in the jarred sauce, season with dried oregano and basil (fresh if I have it available, but usually dried).

This used to be a quick "last minute" dinner for us. Nowadays, my wife grows tomatoes in her garden and we usually have peeled tomatoes in the freezer, so I am not making from jars much anymore. But that was a staple in our family for many years.

[Anonymous]

Fresh garlic and a stick of butter never fails

[Anonymous]

Garlic, onions, mushrooms, bell pepper, charred grape tomatoes (tossed lightly in oil then stuck under the broiler), fennel root, diced roasted carrot… depends what I have!

[Anonymous]

Anonymous wrote:

Anonymous wrote:What are your favorite add ins? How long do you simmer?

It is almost just as easy to make a quick sauce. I'm not a believer in oregano is sauce so I skip it.

Here is the NYT recipe

Yield:
3½ cups, enough for 1 pound of pasta
128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼cup extra-virgin olive oil
7garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1teaspoon kosher salt
1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste

https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

Way to read the room

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What are your favorite add ins? How long do you simmer?

It is almost just as easy to make a quick sauce. I'm not a believer in oregano is sauce so I skip it.

Here is the NYT recipe

Yield:
3½ cups, enough for 1 pound of pasta
128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼cup extra-virgin olive oil
7garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1teaspoon kosher salt
1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste

https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

Way to read the room

NP. With all due respect, this NYT recipe is easier than some of the suggestions here for doctoring up bottled sauce; and it would taste a lot better. So I am glad it was posted.

[Anonymous]

I use Rao's Tomato Basil and then add sautéed mushrooms, green peppers, onions, and a little garlic.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What are your favorite add ins? How long do you simmer?

It is almost just as easy to make a quick sauce. I'm not a believer in oregano is sauce so I skip it.

Here is the NYT recipe

Yield:
3½ cups, enough for 1 pound of pasta
128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼cup extra-virgin olive oil
7garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1teaspoon kosher salt
1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste

https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

Way to read the room

NP. With all due respect, this NYT recipe is easier than some of the suggestions here for doctoring up bottled sauce; and it would taste a lot better. So I am glad it was posted.

Exactly my point!

[Anonymous]

What Italians do is add basil.

[Anonymous]

I used to doctor up bottled sauce, but now I’ve gone low sodium for health reasons.

Can zero sodium crushed tomatoes, a little bit of olive oil, salt, pepper, and lot of sliced garlic (say 4 -5 medium cloves for a 28oz can). Simmer about 20 min

It’s delicious.

[Anonymous]

I do a tablespoon of olive oil, garlic, 14 oz can of petite diced tomatoes, 28oz can of crushed tomatoes, salt and pepper to taste which is similar to the NYT recipe. My recipe is adapted from a Cook’s Illustrated recipe I saw over 20 years ago.

[Anonymous]

Wayyyyyy too much sodium and usually sugar in jarred sauces. Just get good canned tomatoes and make your own sauce if you're already committing to monkeying with it.