Rao's Marinara Sauce

[Anonymous]

I once read that any sauce meeting this criteria should be very good.
-First ingredient: tomatoes (not paste)
-Also includes olive oil
-No added sugar

[Anonymous]

I love it! I only buy it on sale but its 100% worth not making sauce from scratch. Annoying how people are like “it’s so easy to make create sauce…all you do is xyz.” Some of us don’t have time or the inclination for XYZ. Raos gets dinner on the table fast and my whole family loves it. If you don’t like it, skip it!

[Anonymous]

Just opened a new jar of Raos. I think it tastes the same, just a tiny bit thinner.

[Anonymous]

Anonymous wrote: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.

Same here. I bought it because it was one of the only, if not the only jar sauce without added sugar. Just buy it on sale.

[Anonymous]

It's awful. We only consume our own marinara sauce which we made with our organically grown Roma tomatoes in our gardens/greenhouses. Superior in every respect.

[Anonymous]

I always thought it was overrated. Any higher end grocer should have jarred sauces with “clean” ingredients. But when something says olive oil, Rao’s or any other brand, you really have no idea what that actually means.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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 …

Same. Also if someone Italianish could share their homemade recipe with San Marciano tomatoes, I’d love that too.

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.

I don't think I've ever heard someone say, "You know, this homemade recipe is really good, but let me make just a few tweaks to make it taste more like it comes from a jar."

We're so effed as a society.

[Anonymous]

We were Rao's junkies until we randomly discovered Michael's of Brooklyn (https://www.michaelsofbrooklyn.com/products/marinara-sauce). It has no added sugar. You can find it anywhere - Giant, Safeway, etc.

[Anonymous]

Anonymous wrote:I love it! I only buy it on sale but its 100% worth not making sauce from scratch. Annoying how people are like “it’s so easy to make create sauce…all you do is xyz.” Some of us don’t have time or the inclination for XYZ. Raos gets dinner on the table fast and my whole family loves it. If you don’t like it, skip it!

I understand not having the time to prepare fresh food. I'll never understand not having the inclination.

[Anonymous]

Anonymous wrote:I always liked Rao's because it has no added sugar. Then I found Newman's Own, and it's a dupe. Zero sugar, a fraction of the cost.

Also, Newman's Own isn't owned by a corporation or supports the Trumps. 100% of profits go to Paul Newman's foundation.

Wow, I just realized how much this sounds like an ad lol. I swear I'm just a suburban housewife who likes to make easy pasta.

lol.

The last time I had Newman’s Own I felt like the spices were too harsh, but maybe I’ll try it!

I swear there was a Bertollis version with no sugar, but the last one I had was like syrup.

[Anonymous]

Anonymous wrote:Just opened a new jar of Raos. I think it tastes the same, just a tiny bit thinner.

I feel like it may have less olive oil or lesser quality olive oil now. Maybe less garlic. But still pretty good if it’s on sale.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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 …

Same. Also if someone Italianish could share their homemade recipe with San Marciano tomatoes, I’d love that too.

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.

I don't think I've ever heard someone say, "You know, this homemade recipe is really good, but let me make just a few tweaks to make it taste more like it comes from a jar."

We're so effed as a society.

There’s nothing wrong with processed food. It’s one of humanity’s better inventions. Claiming to be superior because you randomly make ONE thing from scratch is just your own superiority complex. I’m pretty sure you don’t make your own olive oil, grow your own garlic, can your own tomatoes …

anyway, I mentioned smoothing out the marinara because without that, the texture is notably different from a jarred sauce - it’s well cooked but the tomatoes and garlic are chunky. I like that on top of pasta by itself, but if you’re going to use it for something else like meatballs or chicken parm, you probably want to make it smoother … like the jarred stuff!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love it! I only buy it on sale but its 100% worth not making sauce from scratch. Annoying how people are like “it’s so easy to make create sauce…all you do is xyz.” Some of us don’t have time or the inclination for XYZ. Raos gets dinner on the table fast and my whole family loves it. If you don’t like it, skip it!

I understand not having the time to prepare fresh food. I'll never understand not having the inclination.

Lol. I’m guessing you don’t actually have the inclination to grind your own flour, make the pasta, grow and can the tomatoes, raise the cow for the butter, harvest and press the olives ….

Your “fresh food” is just one random component you make with a little more effort.

[Anonymous]

Wegmans Grandmas sauce is the best. Taste like actual tomatoes, super inexpensive. For Italian, Wegmans is the way.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love it! I only buy it on sale but its 100% worth not making sauce from scratch. Annoying how people are like “it’s so easy to make create sauce…all you do is xyz.” Some of us don’t have time or the inclination for XYZ. Raos gets dinner on the table fast and my whole family loves it. If you don’t like it, skip it!

I understand not having the time to prepare fresh food. I'll never understand not having the inclination.

Lol. I’m guessing you don’t actually have the inclination to grind your own flour, make the pasta, grow and can the tomatoes, raise the cow for the butter, harvest and press the olives ….

Your “fresh food” is just one random component you make with a little more effort.

Sourcing quality ingredients for a scratch preparation is different than purchasing premade supermarket product. Like premade supermarket products is different from fast food.

That you attempted to obfuscate this is telling.