Anonymous wrote:

Anonymous wrote:I love DeLallo over Rao's, but it's just as expensive. I only buy it on sale.

DeLallo uses tomato puree and citric acid. Raos is one of the few to use whole tomatoes.

Anonymous wrote:I love DeLallo over Rao's, but it's just as expensive. I only buy it on sale.

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.

Anonymous wrote:

Anonymous wrote:In case you weren't aware, if you buy Rao's, you're supporting the Trumps:

https://www.thecut.com/2018/05/vanessa-trump-marinara-sauce-raos-rich.html

Now THAT is nauseating!

Anonymous wrote:lol. There’s people here arguing about marinara sauce.

Anonymous wrote: Both still pedantic snobs, so same difference.

Anonymous wrote:

Anonymous wrote:

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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.

oh so you’re just here to gloat about “sourcing” the processed ingredients for your “homemade” marinara and how that’s so much superior to those of us who “source” marinara in a jar?

There’s zero real difference between you “sourcing” your olive oil and me “buying” Raos.

Yes. I am saying as a general matter the marinara being prepared from scratch in commercial and residential kitchens will be more well received as better quality by most marinara-eating people. That's not a gloat. It's simply a non-controversial observation.

You say there is no difference between scratch and jar. Yet:

I MAKE scratch marinara.

This has to be a troll.

To recap: this started when described my SCRATCH marinara recipe that I suggested processing in the food processor to make the texture more like jarred (ie, smoother). Apparently this is a horrible thing to say.

You are responding to the wrong thread. Your food processor thread is here. Click the "Click to show earlier quotes" prior to responding.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

oh so you’re just here to gloat about “sourcing” the processed ingredients for your “homemade” marinara and how that’s so much superior to those of us who “source” marinara in a jar?

There’s zero real difference between you “sourcing” your olive oil and me “buying” Raos.

Yes. I am saying as a general matter the marinara being prepared from scratch in commercial and residential kitchens will be more well received as better quality by most marinara-eating people. That's not a gloat. It's simply a non-controversial observation.

You say there is no difference between scratch and jar. Yet:

I MAKE scratch marinara.

This has to be a troll.

To recap: this started when described my SCRATCH marinara recipe that I suggested processing in the food processor to make the texture more like jarred (ie, smoother). Apparently this is a horrible thing to say.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

oh so you’re just here to gloat about “sourcing” the processed ingredients for your “homemade” marinara and how that’s so much superior to those of us who “source” marinara in a jar?

There’s zero real difference between you “sourcing” your olive oil and me “buying” Raos.

Yes. I am saying as a general matter the marinara being prepared from scratch in commercial and residential kitchens will be more well received as better quality by most marinara-eating people. That's not a gloat. It's simply a non-controversial observation.

You say there is no difference between scratch and jar. Yet:

I MAKE scratch marinara.

This has to be a troll.

To recap: this started when described my SCRATCH marinara recipe that I suggested processing in the food processor to make the texture more like jarred (ie, smoother). Apparently this is a horrible thing to say.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

oh so you’re just here to gloat about “sourcing” the processed ingredients for your “homemade” marinara and how that’s so much superior to those of us who “source” marinara in a jar?

There’s zero real difference between you “sourcing” your olive oil and me “buying” Raos.

Yes. I am saying as a general matter the marinara being prepared from scratch in commercial and residential kitchens will be more well received as better quality by most marinara-eating people. That's not a gloat. It's simply a non-controversial observation.

You say there is no difference between scratch and jar. Yet:

I MAKE scratch marinara.

This has to be a troll.

Anonymous wrote:

Anonymous wrote:

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.

oh so you’re just here to gloat about “sourcing” the processed ingredients for your “homemade” marinara and how that’s so much superior to those of us who “source” marinara in a jar?

There’s zero real difference between you “sourcing” your olive oil and me “buying” Raos.

I MAKE scratch marinara.

Anonymous wrote:

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 wrote:

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?