Rao's Marinara Sauce
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Anonymous
| Finally bought some Rao's Marinara sauce on sale (still way more than our usual). It's okay but not as good as homemade or any other doctored jarred sauce. Definitely not worth the crazy-high price. What am I missing? |
Anonymous
You're missing nothing. It was overhyped to begin with and is now owned by Campbells, which is unlikely to have improved the quality. |
Anonymous
You missed buying it before Campbell’s bought it and ruined it. |
Anonymous
|
Nothing.
It’s a nice sauce but there are lots of nice sauces out there that don’t cost that much. I agree, homemade is much better. it takes just a few minutes to make too. |
Anonymous
|
In case you weren't aware, if you buy Rao's, you're supporting the Trumps:
https://www.thecut.com/2018/05/vanessa-trump-marinara-sauce-raos-rich.html |
Anonymous
| I never understood the hype for Rao’s either. So over rated and over priced. It’s just jarred sauce. |
Anonymous
Now THAT is nauseating! |
Anonymous
This. It was never as good as a good homemade sauce that is left to simmer for hours, but was far better than other jarred sauces. Now it’s just a little better and much more expensive. |
Anonymous
| I really like their sauce. I make homemade sauce but when I don’t have the time, I think Rao’s is better than the competition. I buy it at Costco or Sam’s on sale which makes it pretty reasonably priced. We haven’t noticed a flavor/quality change since the sale but maybe the jars we’ve used are from prior. |
Anonymous
| Carbones > |
Anonymous
| it’s one of the few brands with no sugar added. As long as I get it on sale or Costco, still my go-to! but open to suggestions … |
Anonymous
Same. Also if someone Italianish could share their homemade recipe with San Marciano tomatoes, I’d love that too. |
Anonymous
Nothing, it seems. It's expensive and you don't like it. Sounds like a win for you. |
Anonymous
not Italianish but Lydia Bastianich is! I like this recipe a lot: https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce?smid=ck-recipe-iOS-share it doesn’t give the same texture as jarred but it’s so good and incredibly easy. I make it a little more like jarred marinara by whirring in a food processor at the end. |
Anonymous
San Marzano. All you have to do is use a few cans of San Marzano tomatoes, and some vegetables (ex: carrots). Saute the vegetables in a little olive oil at the bottom of a large pot. When they’re softened, add the tomatoes. You can add a little sugar to cut the acidity of the tomatoes. Then you just let it all cook down for a good long while. You can add a bay leaf for flavor, but remember to take it out before you serve it because it isn’t for eating. |