Trader Joe's is good though. But when I make my own, I tend to go a little sweeter.

I am in Texas and look for the brand with the least sugar if I buy store brands. I like the HEB brand. Total sugar 6mg and no added sugar for many of the choices.

and is very good!

We don't have a regular HEB near us (like 20 miles) but if I am in CM I grab some HEB items and of course stock up on spices from the bulk area.

Now skip it, why bother? What happens to sauce when you put in jar?

To me, fresher the better. Only when there are good tomatoes tho. Salt, olive oil, maybe fresh basil. Or sprinkled on top since so strong changes flavor of sauce. Done . If you watch cooking shows in Italy that's what they do. Think they make the pasta and cheese the star. Now I need a pasta machine

or actually by convenience … they make a small jar, perfect for 1 person.


✌🏻

And then dumping the tomato cubes in a large zip-lock bag. Two or three cubes are good for a single serving.

and some hot pepper flakes or dried basil to it (I doctor up just about everything though). It's got a heavy/intense tomato-paste flavor that I prefer.

to add salt to a jarred sauce, but if I was making my own, definitely add salt. Tomatoes are pretty bland without it. The pinch of sugar is to reduce acidity because Mezzetta doesn't add any kind of sugar.

Yes salt makes fresh tomatoes sweeter.

Tad of baking soda will reduce acidity too

really want a sweet flavor in my tomato sauce.

It's lovely.

Our growing season just is not long enough….I know that tomato makes the best sauce so I was really disappointed.

It's on the pricey side, though, so I buy it at Costco where it's about 30% less than at my local supermarkets. The jars are slightly larger, too, (about 4 ounces more) so there's more sauce to love!

… we all agreed. Another consensus? Bland, bland, bland. “This is not tomato sauce,” said one taster. “I refuse to implicate tomatoes in this tragedy.” (Price: $2.09/ 24 ounces at Giant)

And it’s less expensive

Of her inheritance derived from Rao’s.

I bought some but haven’t tried it yet.

1 large can tomatoes, or puree, and 1 can tomato paste.
Oil -
1 clove garlic (whole)

• Heat oil in pan, add garlic, and cook a little while, and then discard garlic.
• Add tomato and paste and salt, to taste with a little pepper if you wish.
• Add dried parsley ( a pinch) or a large sprig of fresh parsley.
• Cook about 1/2 hour.

Some recipes recommend onions (I seem to recall onions) and some recommend basil (yum!), but we reserved oregano for pizza sauce.

"Store" sauce seems too thick for dishes like Cianfotta a.k.a. Giambotta, Italian vegetable stew.

To the point, Trader Joe's and 365 brand work ok for store-bought. I don't recall using the Bertolli recently. Simple is beautiful. Michael's of Brooklyn is on the pricey side ($11/32 oz.) and keeps it simple. I cook for one, and a jar lasts a while, so price is not a big deal.

It was quite pricey, but delicious.

None better.

For a quick dinner, dressing up the marinara or alfredo makes for a quick, hearty dinner.
They make a good product, though I admit I use it as a base Nit a finished product.

When you’re comparing crap supermarket brands, Rao’s might outdo done others. But I’d never use the stuff. It’s less artificial tasting than some, but that doesn’t make it actually good.

Wondered that.

plus a little olive oil. Delicious.

by long term clients. I’ve never tried the sauce, but Ina Garten recommends it, for whatever that may be worth.

Fresh chunky tomato deliciousness