Reply to Rao's Marinara Sauce

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=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 …[/quote]

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

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. [b]I make it a little more like jarred marinara by whirring in a food processor at the end.[/b] [/quote]

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.  [/quote]

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![/quote]

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