Enjoy the benefits of a premium membership!
Upgrade Account
-
TalkBass has been independent since 1998. Add your voice.
Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
Join free Log in
Want zero display ads or expanded classifieds tools? Compare plans.
I usually take a quality brand sauce and embellish the hell out it.
Extra spices, tomato paste, canned tomatoes. Homemade canned tomatoes if any in the cupboard
Onions, green pepper, mushrooms etc.
And simmer a longtime. Add homemade meatballs.
Of course, better the next day.
Extra spices, tomato paste, canned tomatoes. Homemade canned tomatoes if any in the cupboard
Onions, green pepper, mushrooms etc.
And simmer a longtime. Add homemade meatballs.
Of course, better the next day.
I know there are some culinary whizbangs on this site... but regarding the pre-made grocery store stuff, let's hear your faves! I'm currently looking for a new jar or two!
Attachments
Even just some sauteed garlic in olive oil is enough to make a two dollar jar of sauce delicious. Anything else is a bonus.
Pecorino Romano (sheep cheese) - Straight up or with some pesto, but to satisfy store-bought I'll have to stick with just the cheese.
(I don't put tomato sauce on pasta...)
Alternatively, the sharpest possible cheddar grated as finely as possible so it melts into gooey goodness from the heat of the pasta.
(I don't put tomato sauce on pasta...)
Alternatively, the sharpest possible cheddar grated as finely as possible so it melts into gooey goodness from the heat of the pasta.
Is it a time thing as to why you don't want to make it?
We periodically make a large batch a few days ahead of time, then store the extra in the fridge/freezer for later.
I'd say it takes maybe 15 minutes to make up a batch, then let it sit on the stove top on low/simmer for a little while.
-Mike
We periodically make a large batch a few days ahead of time, then store the extra in the fridge/freezer for later.
I'd say it takes maybe 15 minutes to make up a batch, then let it sit on the stove top on low/simmer for a little while.
-Mike
DeLallo Foods – Authentic Italian Foods & Gourmet Entertaining | DeLallo
Check them out if you are located in Pennsylvania (Jeannette).
They offer many private label products, the quality is high and they are very demanding of their suppliers (I have direct knowledge of this).
Plenty of regional specialties sourced from Italy.
Their products can also be found in other stores, you can use their store locator to find out where.
Disclaimer: I do not work for/with them.
Hope it's ok to post this.
Buon appetito
Check them out if you are located in Pennsylvania (Jeannette).
They offer many private label products, the quality is high and they are very demanding of their suppliers (I have direct knowledge of this).
Plenty of regional specialties sourced from Italy.
Their products can also be found in other stores, you can use their store locator to find out where.
Disclaimer: I do not work for/with them.
Hope it's ok to post this.
Buon appetito
We've used the Newman's varieties quite a bit over the years, and found the quality to be good across the board. That one's ok, but we keep coming back to the basic Marinara.
With that brand, it's hard to go wrong. Just find the flavor you like, and you're generally good to go.
Hard to get these days in Ireland, but the Newman's Own sauces have never disappointed me.
My favourite these days is this one, from a smallish company in Cork with a great reputation for all it's products...
My favourite these days is this one, from a smallish company in Cork with a great reputation for all it's products...
My problem with most jarred sauces is that they're SO sweet. Like unnaturally sweet. When you check out the label, there is added sugar, which I've never understood. I can't even eat the stuff anymore.
I haven't bought jarred sauce in years. I make a super simple sauce with canned crushed tomatoes, EVOO, garlic, and some dried herbs. Takes very little time and you can make large amounts to store.
Quick Marinara Sauce
I haven't bought jarred sauce in years. I make a super simple sauce with canned crushed tomatoes, EVOO, garlic, and some dried herbs. Takes very little time and you can make large amounts to store.
Quick Marinara Sauce
buldog5151bass
Kibble, milkbones, and P Basses. And redheads.
I have never had a jarred sauce that compares to a basic home made sauce, which can be made in well under 30 minutes (although my grandmother's recipe, which I sweated out of her many years ago, takes hours). You can get a basic sauce going, and it will be ready by the time your pasta is made. Much cheaper, and much better.
Lucky to have a old family sauce as well as many other dishes from my mom's Italian heritage. Enough in fact that I created a cookbook of my mom's recipes for her 81st birthday.
