Rao's Marinara Sauce

[Anonymous]

Anonymous wrote: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.

Of course.

[Anonymous]

Anonymous wrote:

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.

tell me about how you source your olives for olive oil? Lol.

[Anonymous]

I didn't like it before it was acquired, and I still didn't like it when I tried it a few months ago.

I love Trader Joes sauce. We do doctor it a bit.

[Anonymous]

The vodka sauce is better than the marinara IMO.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

tell me about how you source your olives for olive oil? Lol.

I don't produce olive oil. I purchase quality olive oil and prepare food from scratch with it, the same process used by good restaurants that aren't producing ingredients from scratch. Establishments that serve bad food buy their products pre-made, like marinara from jars delivered in large trucks.

We already covered this:

"Sourcing quality ingredients for a scratch preparation is different than purchasing premade supermarket product."

[Anonymous]

Give me an alternative please!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

tell me about how you source your olives for olive oil? Lol.

I don't produce olive oil. I purchase quality olive oil and prepare food from scratch with it, the same process used by good restaurants that aren't producing ingredients from scratch. Establishments that serve bad food buy their products pre-made, like marinara from jars delivered in large trucks.

We already covered this:

"Sourcing quality ingredients for a scratch preparation is different than purchasing premade supermarket product."

I don’t even understand what point you are trying to make, but it’s clear you’re an unbearable snob & pedant.

[Anonymous]

Anonymous wrote: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.

We like this one too! I do wish the smaller jars were easier to find.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

tell me about how you source your olives for olive oil? Lol.

I don't produce olive oil. I purchase quality olive oil and prepare food from scratch with it, the same process used by good restaurants that aren't producing ingredients from scratch. Establishments that serve bad food buy their products pre-made, like marinara from jars delivered in large trucks.

We already covered this:

"Sourcing quality ingredients for a scratch preparation is different than purchasing premade supermarket product."

I don’t even understand what point you are trying to make, but it’s clear you’re an unbearable snob & pedant.

What part is confusing you?

Anonymous wrote:you’re an unbearable snob & pedant.

Guilty. I'm guilty of whatever names you want to call me for making scratch marinara. Most grandmothers in Italy are unbearable snobs. I'm in good company.

[Anonymous]

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 …

+1

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

tell me about how you source your olives for olive oil? Lol.

I don't produce olive oil. I purchase quality olive oil and prepare food from scratch with it, the same process used by good restaurants that aren't producing ingredients from scratch. Establishments that serve bad food buy their products pre-made, like marinara from jars delivered in large trucks.

We already covered this:

"Sourcing quality ingredients for a scratch preparation is different than purchasing premade supermarket product."

I don’t even understand what point you are trying to make, but it’s clear you’re an unbearable snob & pedant.

What part is confusing you?

Anonymous wrote:you’re an unbearable snob & pedant.

Guilty. I'm guilty of whatever names you want to call me for making scratch marinara. Most grandmothers in Italy are unbearable snobs. I'm in good company.

lol lady. I MAKE scratch marinara. you just decided to make a federal case about how I puree it to make it have a texture similar to jarred. you’re ridiculous. And I bet you don’t make your own pasta and bread every day.

[Anonymous]

I think Rao's is fine. I cycle between a few brands that have no added sugar -- at least one brand is usually on sale.

I make my own tomato sauce sometimes. IDK ... I like the texture of a decent jarred sauce. This is not a battle worth fighting, IMO. I like brownies from a mix better than my own, too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

tell me about how you source your olives for olive oil? Lol.

I don't produce olive oil. I purchase quality olive oil and prepare food from scratch with it, the same process used by good restaurants that aren't producing ingredients from scratch. Establishments that serve bad food buy their products pre-made, like marinara from jars delivered in large trucks.

We already covered this:

"Sourcing quality ingredients for a scratch preparation is different than purchasing premade supermarket product."

I don’t even understand what point you are trying to make, but it’s clear you’re an unbearable snob & pedant.

What part is confusing you?

Anonymous wrote:you’re an unbearable snob & pedant.

Guilty. I'm guilty of whatever names you want to call me for making scratch marinara. Most grandmothers in Italy are unbearable snobs. I'm in good company.

lol lady. I MAKE scratch marinara. you just decided to make a federal case about how I puree it to make it have a texture similar to jarred. you’re ridiculous. And I bet you don’t make your own pasta and bread every day.

I'm not the poster who responded to the puree statement. I also never said I produce scratch ingredients.

Are you the poster calling me names? Maybe get your facts straight before calling people names.

[Anonymous]

Costco occasionally has another sauce in stock that we love - Paesana. Organic, no sugar, less fat.

[Anonymous]

Anonymous wrote:Costco occasionally has another sauce in stock that we love - Paesana. Organic, no sugar, less fat.

I haven't seen that one at Costco but will look.

The other Costco one I've tried is Vittorias White Linen. It wasn't better than Rao's several years ago but it might be better than it now.

I'm not sure what it is, but lately the Rao's has seemed less fresh and vibrant. Is it a new formulation or just seasonal?