Your favorite pre-made, store-bought spaghetti sauce?

Discussion in 'Off Topic [BG]' started by roller, Aug 25, 2020.

  1. roller

    roller Supporting Member

    Mar 30, 2014
    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! :drool:
    MCF likes this.
  2. 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.
    NigelD, DrMole, bassdude51 and 3 others like this.
  3. MCF


    Sep 1, 2014

    Attached Files:

    jchrisk1 and StereoPlayer like this.
  4. Gorn


    Dec 15, 2011
    Queens, NY
    Even just some sauteed garlic in olive oil is enough to make a two dollar jar of sauce delicious. Anything else is a bonus.
    bassdude51, DeltaDelta, Low8 and 3 others like this.
  5. Plake

    Plake Supporting Member

    Dec 20, 2010
    La salsa Jarred è disgustosa :vomit:
    MJ5150 and StereoPlayer like this.
  6. T_Bone_TL


    Jan 10, 2013
    SW VT
    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.
    Low8, StereoPlayer and jchrisk1 like this.
  7. EA290E23-7D20-4049-839A-A5A2591EEDA4.jpeg
    Low8 likes this.
  8. osv


    Dec 1, 2009
    Milwaukee, WI
    MCF, Low8 and DirtDog like this.
  9. DirtDog


    Jun 7, 2002
    The Deep North
    Classico is my go-to as well. I like their four cheese the best. Basil is great as well.
    Low8 likes this.
  10. JRA

    JRA my words = opinion Gold Supporting Member

    i'm not one of the gourmets, but:
    DrMole, StereoPlayer and Low8 like this.
  11. MCF


    Sep 1, 2014
  12. roller

    roller Supporting Member

    Mar 30, 2014
    Lots of great suggestions so far... thanks, everyone.

    Someone I know locally recommended the Newman's Own Sockarooni... anyone ever try this one?

    Screen Shot 2020-08-26 at 1.37.43 AM.png
    Winslow likes this.
  13. MJ5150

    MJ5150 Moderator Staff Member

    Apr 12, 2001
    Olympia, WA
    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.

    Plake and StereoPlayer like this.
  14. DeltaDelta


    Feb 17, 2018
    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
  15. Winslow


    Sep 25, 2011
    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. :thumbsup:
    bobba66 and Low8 like this.
  16. Oddly


    Jan 17, 2014
    Dublin, Ireland.
    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...
    Winslow, GregC, Low8 and 1 other person like this.
  17. friskinator

    friskinator Supporting Member

    Apr 5, 2007
    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
    Low8 and Oddly like this.
  18. buldog5151bass

    buldog5151bass Kibble, milkbones, and P Basses. And redheads.

    Oct 22, 2003
    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.
    MJ5150 likes this.
  19. 2saddleslab

    2saddleslab Supporting Member

    May 30, 2003
    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.
    Haroldo and bassdude51 like this.