Most tolerable tomato sauce in a jar?

[Anonymous]

Anonymous wrote:I really like Victoria marinara (the only listed ingredients are tomatoes, onions, olive oil, salt, pepper, garlic and basil).

I buy from Costco (2 big jars for about 7 dollars).

+1 about the Victoria marinara. I found it on sale at Giant before Christmas and bought a few.

[Anonymous]

Not sure about the best but the worst is Prego, hands down.

[Anonymous]

Anonymous wrote:Not sure about the best but the worst is Prego, hands down.

ragu sucks as well

[Anonymous]

Bertolli. Love it, organic bit it has a lot if fat . We are ging to try rao based on all of the recommendations.

[Anonymous]

Anonymous wrote:My jar of Ragu Traditional has 7g sugar. There are definitely sauces out there with more sugar than that. And the ones that have less typically have something like 4g of sugar. So we're not talking MAJOR differences here at least sugar wise.

We use this sauce (at most) once a week. I use dried herbs, chopped/sauteed onion, green pepper, fresh herbs and garlic to give it a little more kick. But it's even o.k. plain in my opinion.

that's also how my mom dressed up Ragu too. plus ground beef or sausage sometimes. but it still tastes so different to me now.

try rao's!

[Anonymous]

Both Rao's and Victoria's are on sale at Giant this week. I bought a jar of each to try them out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We like Ragu. I saute onion, green pepper and add in a little minced garlic, fresh basil, some Italian seasoning and it could pass for a homemade sauce.

I've never tried Rao's but now I will based on the recommendations here.

I am completely baffled by your Ragu recommendation. I can't get past all the sugar in it. I don't even understand why there is sugar in it.

We've been using Ragu for well over 20 years. We've tried Prego and Newmans but always wind up preferring Ragu. I'm not trying to sell it as the healthiest sauce out there or trying to claim it's "oraganic" or anything of the sort. We like it. If I use a jarred sauce, that's what I use.

I do intend to try Rao's though.

Don't do it! You'll never be able to go back to Ragu. Rao's is always on sale ($5 for 32 oz) at a store in NY where my mom lives and we bring a case or 2 back with us every visit. I cry a little when we run out and I have to buy the $10 24 oz. jar here, but I just can't stomach any other brand.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We like Ragu. I saute onion, green pepper and add in a little minced garlic, fresh basil, some Italian seasoning and it could pass for a homemade sauce.

I've never tried Rao's but now I will based on the recommendations here.

I am completely baffled by your Ragu recommendation. I can't get past all the sugar in it. I don't even understand why there is sugar in it.

We've been using Ragu for well over 20 years. We've tried Prego and Newmans but always wind up preferring Ragu. I'm not trying to sell it as the healthiest sauce out there or trying to claim it's "oraganic" or anything of the sort. We like it. If I use a jarred sauce, that's what I use.

I do intend to try Rao's though.

Don't do it! You'll never be able to go back to Ragu. Rao's is always on sale ($5 for 32 oz) at a store in NY where my mom lives and we bring a case or 2 back with us every visit. I cry a little when we run out and I have to buy the $10 24 oz. jar here, but I just can't stomach any other brand.

true - it will ruin all other sauces for you

[Anonymous]

I tried Rao's 6 months ago and haven't looked back. I always find it on sale for $5.99.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We like Ragu. I saute onion, green pepper and add in a little minced garlic, fresh basil, some Italian seasoning and it could pass for a homemade sauce.

I've never tried Rao's but now I will based on the recommendations here.

I am completely baffled by your Ragu recommendation. I can't get past all the sugar in it. I don't even understand why there is sugar in it.

We've been using Ragu for well over 20 years. We've tried Prego and Newmans but always wind up preferring Ragu. I'm not trying to sell it as the healthiest sauce out there or trying to claim it's "oraganic" or anything of the sort. We like it. If I use a jarred sauce, that's what I use.

I do intend to try Rao's though.

Don't do it! You'll never be able to go back to Ragu. Rao's is always on sale ($5 for 32 oz) at a store in NY where my mom lives and we bring a case or 2 back with us every visit. I cry a little when we run out and I have to buy the $10 24 oz. jar here, but I just can't stomach any other brand.

true - it will ruin all other sauces for you

Lol. I am too curious now. I must try Rao's!

[Anonymous]

Whole Foods Organic.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I can work with almost any jarred sauce. We typically use either Trader Joe's Tomato Basil or Bertolli Tomato Basil.

The thing I do is sautee a tiny but of minced onion and garlic (or garlic powder) in olive oil, then pour in the sauce, then add salt, pepper, about a tsp of sugar, and whatever fresh (or dried) herbs I have - usually parsley, basil, oregano. If it has 10 minutes to cook down and thicken it's really really good. If I have 30 minutes, I put frozen meatballs in it and let them cook through (either Morningstar farms veggie meatballs or TJ's frozen ones).

I can do some variation of this while the pasta cooks, so it takes no more time (well, the meatballs do) and it tastes 3x better!

Really, you are almost there. Buy a couple of cans if tomatoes and add some wine and you will have made your own sauce.

I do that too sometimes. But DH is allergic to wine and prefers the jarred base. When I do roast my own fresh tomatoes it's fantastic though!

[Anonymous]

I may be the only one who dislikes Rao's. But I do like a sweeter sauce.

[Anonymous]

Anonymous wrote:I can work with almost any jarred sauce. We typically use either Trader Joe's Tomato Basil or Bertolli Tomato Basil.

The thing I do is sautee a tiny but of minced onion and garlic (or garlic powder) in olive oil, then pour in the sauce, then add salt, pepper, about a tsp of sugar, and whatever fresh (or dried) herbs I have - usually parsley, basil, oregano. If it has 10 minutes to cook down and thicken it's really really good. If I have 30 minutes, I put frozen meatballs in it and let them cook through (either Morningstar farms veggie meatballs or TJ's frozen ones).

I can do some variation of this while the pasta cooks, so it takes no more time (well, the meatballs do) and it tastes 3x better!

Microwave the frozen meatballs for 2 minutes before you add them. Its spaghetti, supposed to be an easy meal!
Or brown your own meat and freeze it in individual family sized servings -- you can use it for chili also. That is the time to add your extras -- garlic, peppers, onions ect. Always handy in the freezer to make a quick sauce.

[Anonymous]

Anonymous wrote:Please don't stone me! I am fully capable of making my own sauce, but on days when I can barely lift my arms, I'd like to have jars of marinara (or other variety of) sauce on hand.

I know everyone loves Rao's, but it's really pricey.

I'd also like one that can hold up to a baked pasta dish -- sometimes with the extra effort involved in those, I don't feel like making my own.

Don't be such a snob. Most of us use jarred sauce by default. Prego or Ragu will do.