Anonymous wrote:

Anonymous wrote:[twitter]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think the quality has already gone down over the past year or so. Oh well. There are lots of other good jarred sauces.

Like...?

Grandmas Pomodoro at wegmans for one

Rao’s was good but any jarred sauce that uses olive oil and no sugar is going to be roughly equivalently good. There’s plenty, just read the labels.

No one else makes a sensitive marinara!

Fody does

https://www.fodyfoods.com/products/low-fodmap-marinara-sauce

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good god, people. All of you having a fit over jarred sauce. With good quality canned tomatoes and spices, you can make better sauce in no time at all for a fraction of the cost.

How do you make yours? I’ve tried and usually prefer the expensive jarred stuff. And the convenience alone is worth a ton.

NP. You can make an excellent simple sauce (the Raos I've tried tastes like this simple sauce), or if you have time you can make a more complex sauce.

For the simple sauce, saute garlic in olive oil. Hand chop it if you have time, or use jarred if you don't. A minute over low heat is fine, but don't let it brown. Grab a couple of cans of plain tomatoes, nothing added to them. Give them a quick whirl with a hand blender to chop them up well but not to the point of being smooth. Dump them in the pan with the sauteed garlic, a little salt and pepper, and let it cook for about 20 minutes. It may need ~1 teaspoon of sugar because canned tomatoes can be acid. That's it. If you want a little depth of flavor and you have some boxed chicken broth already in the fridge, drop some in as well. Let it cook down if you add the chicken broth. If you like spices in your sauce, add some the last few minutes of cooking, such as oregano and basil. Done inside of 30 minutes.

You can make a tomato sauce with tomatoes from your garden, and freeze for future use. That's more involved and takes half a day. You add onions, garlic, chopped fresh tomatoes, etc. I like the depth of flavor that chicken broth gives. I think I saw a recipe that had you add some chicken wings, which you fish out before you blend the sauce at the end.

I appreciate the recipe, because the only sauce recipe I have that my family likes takes hours. But, you have to understand that this is not as easy as using jarred sauce. Sometimes I just need super easy sauce.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good god, people. All of you having a fit over jarred sauce. With good quality canned tomatoes and spices, you can make better sauce in no time at all for a fraction of the cost.

How do you make yours? I’ve tried and usually prefer the expensive jarred stuff. And the convenience alone is worth a ton.

NP. You can make an excellent simple sauce (the Raos I've tried tastes like this simple sauce), or if you have time you can make a more complex sauce.

For the simple sauce, saute garlic in olive oil. Hand chop it if you have time, or use jarred if you don't. A minute over low heat is fine, but don't let it brown. Grab a couple of cans of plain tomatoes, nothing added to them. Give them a quick whirl with a hand blender to chop them up well but not to the point of being smooth. Dump them in the pan with the sauteed garlic, a little salt and pepper, and let it cook for about 20 minutes. It may need ~1 teaspoon of sugar because canned tomatoes can be acid. That's it. If you want a little depth of flavor and you have some boxed chicken broth already in the fridge, drop some in as well. Let it cook down if you add the chicken broth. If you like spices in your sauce, add some the last few minutes of cooking, such as oregano and basil. Done inside of 30 minutes.

You can make a tomato sauce with tomatoes from your garden, and freeze for future use. That's more involved and takes half a day. You add onions, garlic, chopped fresh tomatoes, etc. I like the depth of flavor that chicken broth gives. I think I saw a recipe that had you add some chicken wings, which you fish out before you blend the sauce at the end.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:nOOOOO!!!!

Co-signing. Rao’s is the only marinara that I’ve ever really liked. Bummer. Hyper-bummer. Sigh.

Looking for alternative suggestions. [/quot

You can make your own with canned tomatoes in 15 minutes that is better and healthier than Raos. Raos is too salty anyway.

. I would happily do a taste test between your 15 minute sauce and Raos.

I can produce a sauce I like as much, but it takes longer than 15 minutes. And sometimes, when you work and have kids, you just don’t have the time. And I don’t consider it too salty - it is perfect.