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(Epicurious)   Using spaghetti sauce from a jar. You are doing it wrong. Come on folks marinara sauce is easy enough to begin with   (epicurious.com) divider line
    More: Fail, Cooking, Tomato sauce, Flavor, Pasta, Sauce, pasta sauce, best sauce, Cheese  
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806 clicks; posted to Food » on 05 Mar 2021 at 5:10 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-03-05 4:14:50 PM  
Sauce from a jar is fine, subby.
 
2021-03-05 4:18:35 PM  
You are submitting articles wrong.
 
2021-03-05 4:38:25 PM  
"hint" #1 is to heat your sauce???  JHFC.


phaseolus: Sauce from a jar is fine, subby.


this too.
Not everything is rancid HFCS and tomato-flavoring like the ragu your mom served you cold, subby.
 
2021-03-05 5:06:52 PM  
Good lord, a very good simple marinara sauce only has 4 ingredients and takes almost no time at all. One thing to change in this recipe however- do not throw out the onion, it is a chef's treat.
 
2021-03-05 5:21:08 PM  
I'm a fan of doing a variation on puttanesca.  Especially for pizza.

Sweat onions and celery in olive oil with salt and pepper.
Add chopped black olives (kalamata work fine) and chopped capers, plus some hot pepper to taste.
Add an optional 1/4 cup of red wine.
Add 1/2 tube of tomato paste and stir vigorously to combine.  You can also add a teaspoon of anchovy paste if desired.  Cook for several minutes until tomato paste has absorbed into the aromatics.
Add a generous amount of dried oregano and stir.
After 1 minute, add about 2/3 cup of water and stir to combine.  Reduce heat and simmer, partially covered, for 20-30 minutes.  Add extra water if needed.

For pizza sauce, you want it pretty dry.  For pasta, more liquid.
 
2021-03-05 5:27:10 PM  
Rao's sauce is great. No weird ingredients. It is pricy, if it isn't on sale.
 
2021-03-05 5:33:03 PM  
I'd rant, but, what would be the farking point? The article's mostly bullshiat, with disingenuous buzzwords tossed in to make it sound more knowledgeable.

The shiat that gets greenlit for the Food tab these days makes the Politics tab look like calm, considerate discourse engaged from a position of rationality and research. This?

This is horse-hockey. 40% of their "advice" is "warm it & season it to taste." I mean, FFS.
 
2021-03-05 5:35:42 PM  
I live alone with three cats, no tv, and a modest grow op.

Sauce from the jar is perfectly on-brand for me.
 
2021-03-05 5:43:00 PM  
I use Ragu, I don't give a shiat, I don't know how to make sauce
 
2021-03-05 5:46:20 PM  
I grew up on Ragu. Now I'm an adult and can make an easy and better tasting sauce at home. Canned Italian tomatoes go in blender for a few seconds. Into sauce pan with a clove or two of garlic. A bit of tomato paste. Salt and pepper, some red wine...dices onions if I'm in the mood....and a bit of sugar. So easy
 
2021-03-05 5:47:17 PM  

moothemagiccow: I use Ragu, I don't give a shiat, I don't know how to make sauce


I do, but I'm with you; the point of a canned pasta sauce is hot convenience, not haute cuisine. If I want to impress myself or someone else, I make sauce from scratch; if I want to scarf some Barilla after a long day at work, I'm happy to pop the top on Newman's Own & add some frozen meatballs.
 
2021-03-05 5:47:36 PM  
Although Newman's ain't so bad...
 
2021-03-05 5:51:48 PM  
havent had a jarred sauce in god knows how long. But Raos as mentioned and a few others are fine if you arent inclined to make one

We just happen to buy canned tomatoes as they are more versatile
 
2021-03-05 5:52:45 PM  

MaxMorgan: Rao's sauce is great. No weird ingredients. It is pricy, if it isn't on sale.


Came here to mention Rao's.  Fortunately Costco carries it.  I usually sweat a finely diced onion, garlic and Italian seasonings in some olive oil before adding the Rao's to the pot.
 
2021-03-05 5:54:09 PM  
I make my own pork neckbone "gravy" as it's referred to in the old country.
It's pretty good.

I was watching The Kitchen (I think - one of them cookin' shows) the other day, they pretty much slammed all bottled sauces, except for maybe two that cost $10 a bottle or something ridiculous. Not that anyone should care what they say. If you like Spaghetti-Os more power to you.

Be glad you have food to eat. Many don't.
 
2021-03-05 5:54:13 PM  

FormlessOne: moothemagiccow: I use Ragu, I don't give a shiat, I don't know how to make sauce

I do, but I'm with you; the point of a canned pasta sauce is hot convenience, not haute cuisine. If I want to impress myself or someone else, I make sauce from scratch; if I want to scarf some Barilla after a long day at work, I'm happy to pop the top on Newman's Own & add some frozen meatballs.


If I'm busting out some canned marinara, I'll still Sautee up some garlic and onions, add some seasoning, throw the sauce in skillet to reduce.

It's not as fast as just the sauce, but it's not the time spent on whole tomatoes and reducing the thing.

Then again I'll do the same thing with canned soup for stew or other soup. Quick easy base I can cheat and save time.
 
2021-03-05 6:02:02 PM  

dryknife: I make my own pork neckbone "gravy" as it's referred to in the old country.
It's pretty good.

I was watching The Kitchen (I think - one of them cookin' shows) the other day, they pretty much slammed all bottled sauces, except for maybe two that cost $10 a bottle or something ridiculous. Not that anyone should care what they say. If you like Spaghetti-Os more power to you.

Be glad you have food to eat. Many don't.


For years I shied away from trying a Subday gravy. Fraid to burn it, not Italian etc... Tripped across Tyler's ultimate recipe and goddam if it wasn't effing amazing. Missus hates fennel so I save that for my pork shanks.

Still use doctored Prego when I don't have hours though. Add oregano, splash vermouth, drizzle balsamic, veg, and a little brown sugar. Shoot me.

/ducks.
 
2021-03-05 6:05:32 PM  
Yeah, you could make your own sauce, but for most of us pasta isn't a planned meal, it's a backup. Cause sometimes you need food prepped and served in 15min or less. That said, I tend to season to taste with minced garlic and crushed red pepper.
 
2021-03-05 6:11:16 PM  
There's nothing really wrong with jarred sauce if you are crunches for time and dinner needs to be in ten minutes, but if you're going to add sauteed onions, dried spices, anchovies, cream... What benefit did you get from using a jar instead of making your own that would taste better and cost less? Start with canned crushed tomatoes and a healthy dose of tomato paste to jumpstart the reduction process (because paste is already ultra-reduced) and Prego needn't see a dime of your money.
 
2021-03-05 6:23:44 PM  
for the longest time, I made my own scratch marinara for literally everything. guess what? my wife's family ent give a wet-slap. so you know what, screw those heathens.

when Dollar Tree had Barilla for $1, damrite I bought it by the case. and then when they had Emeril's for $1, well... ok... first I laughed. and laughed. and then I laughed even harder. but then I read it's supposed to be pretty good stuff. and, blow me down, it actually is! so I bought cases of that at $1/per.

Fark user imageView Full Size


/sometimes I still bam it up a notch with my spice-weasel
//*BAM!*
///farking ungrateful heathens
 
2021-03-05 6:26:16 PM  
I like jarred tomato sauce. In fact it's often superior to making it from 'fresh' tomatoes in the winter months, when the tomatoes are mealy.
Newman's Own is a good brand but even Ragu or "No name" is good ....just add some fresh...ahhh..dried herbs or fresh if you have em to boost it up a bit.
 
2021-03-05 6:43:20 PM  

tintar: for the longest time, I made my own scratch marinara for literally everything. guess what? my wife's family ent give a wet-slap. so you know what, screw those heathens.

when Dollar Tree had Barilla for $1, damrite I bought it by the case. and then when they had Emeril's for $1, well... ok... first I laughed. and laughed. and then I laughed even harder. but then I read it's supposed to be pretty good stuff. and, blow me down, it actually is! so I bought cases of that at $1/per.

[Fark user image image 639x523]

/sometimes I still bam it up a notch with my spice-weasel
//*BAM!*
///farking ungrateful heathens


Family-ent?
 
2021-03-05 6:44:42 PM  

optikeye: I like jarred tomato sauce. In fact it's often superior to making it from 'fresh' tomatoes in the winter months, when the tomatoes are mealy.
Newman's Own is a good brand but even Ragu or "No name" is good ....just add some fresh...ahhh..dried herbs or fresh if you have em to boost it up a bit.


ayup. years ago, I took the advice of a friend who's a halfway decent actual chef - never buy tomaten in the off-season. instead get canned plum tomatoes, whether real san marzano or even just copies.
 
2021-03-05 6:50:07 PM  

tintar: optikeye: I like jarred tomato sauce. In fact it's often superior to making it from 'fresh' tomatoes in the winter months, when the tomatoes are mealy.
Newman's Own is a good brand but even Ragu or "No name" is good ....just add some fresh...ahhh..dried herbs or fresh if you have em to boost it up a bit.

ayup. years ago, I took the advice of a friend who's a halfway decent actual chef - never buy tomaten in the off-season. instead get canned plum tomatoes, whether real san marzano or even just copies.


I wouldn't take the advice of someone who doesn't know the plural of tomato.
 
2021-03-05 6:54:19 PM  
I like homemade sauce a lot, and it's cheaper if I have all the ingredients on hand. The issue is having all ingredients on hand -- buying stuff like Fresh Basil in the store is a huge ripoff when I don't have my herb garden going from Spring - Late Summer.
 
2021-03-05 6:56:15 PM  

tintar: optikeye: I like jarred tomato sauce. In fact it's often superior to making it from 'fresh' tomatoes in the winter months, when the tomatoes are mealy.
Newman's Own is a good brand but even Ragu or "No name" is good ....just add some fresh...ahhh..dried herbs or fresh if you have em to boost it up a bit.

ayup. years ago, I took the advice of a friend who's a halfway decent actual chef - never buy tomaten in the off-season. instead get canned plum tomatoes, whether real san marzano or even just copies.


We have the same tomatoes in the store no matter what the season...and they all taste off season.  I am fortunate enough to be able to grow my own in the summer.  Then it's all BLTs and homemade pizza as long as they last.

When I make my own sauce, I used the canned plum tomatoes.

/Gotta go to the organic co-op for the good summer tomatoes
 
2021-03-05 6:57:48 PM  
Dump that stuff on ALL THE THINGS
/or salsa
 
2021-03-05 6:58:50 PM  

Axeofjudgement: FormlessOne: moothemagiccow: I use Ragu, I don't give a shiat, I don't know how to make sauce

I do, but I'm with you; the point of a canned pasta sauce is hot convenience, not haute cuisine. If I want to impress myself or someone else, I make sauce from scratch; if I want to scarf some Barilla after a long day at work, I'm happy to pop the top on Newman's Own & add some frozen meatballs.

If I'm busting out some canned marinara, I'll still Sautee up some garlic and onions, add some seasoning, throw the sauce in skillet to reduce.

It's not as fast as just the sauce, but it's not the time spent on whole tomatoes and reducing the thing.

Then again I'll do the same thing with canned soup for stew or other soup. Quick easy base I can cheat and save time.


Yep.  Fry some sausage and onions and mushrooms, add jarred sauce.  Adjust garlic and heat.  Totally acceptable if your'e in a hurry.
 
2021-03-05 7:15:06 PM  
duckpoopy:I wouldn't take the advice of someone who doesn't know the plural of tomato.

'Maters.
 
2021-03-05 7:21:26 PM  

sdd2000: Good lord, a very good simple marinara sauce only has 4 ingredients and takes almost no time at all. One thing to change in this recipe however- do not throw out the onion, it is a chef's treat.


Yeah, and a "simple" marinara sauce is a step away from the stuff that comes from the jar.

When you have the time, you have someone make it like my wife. When you are in more of a rush, you can totally get the stuff in the jar, add just a little bit of punch to it, and have a good sauce. Not as great as the shiat my wife made, but also easier and quicker. It's totally possible to live in both worlds simultaneously.
 
2021-03-05 7:30:51 PM  
Meh, eat what you like.  I'm engaged with no kids and plenty of time to cook when I want.  Good home cooked meals 4-6 nights a week but there's days I don't want to put in the effort.  I've got a case of ramen in the basement and have maple glazed salmon with a cabbage, carrot, kale apple salad topped with candied pecans and dried cherries in the works.  Can't put 5 star food on the table every night.
 
2021-03-05 7:57:02 PM  

MaxMorgan: Rao's sauce is great. No weird ingredients. It is pricy, if it isn't on sale.


Agreed. Victoria is also good, and also a bit pricey if not on sale.
 
2021-03-05 8:19:02 PM  
Sauce from a jar has one step. One step! Anything else is way too much effort for no reward.
Ha!
:)
 
2021-03-05 8:22:21 PM  

FarkingChas: Sauce from a jar has one step. One step! Anything else is way too much effort for no reward.
Ha!
:)


Yeah, if I'm throwing it in a bowl of instant ramen.
 
2021-03-05 8:36:11 PM  
Has anyone mentioned that you have to open the jar before heating it?  I feel like someone should point that out.
 
2021-03-05 8:38:34 PM  

Ker_Thwap: Has anyone mentioned that you have to open the jar before heating it?  I feel like someone should point that out.


You're that downer sitting in the corner and having no fun in parties.
 
2021-03-05 8:39:31 PM  

Axeofjudgement: Ker_Thwap: Has anyone mentioned that you have to open the jar before heating it?  I feel like someone should point that out.

You're that downer sitting in the corner and having no fun in parties.


What are these parties you speak of?
 
2021-03-05 8:47:12 PM  
Sorry, subby. Not only is this easier, quite tasty, but it goes to a good cause...so there!
Fark user imageView Full Size
 
2021-03-05 9:01:14 PM  
Hey now, we make our own sauce every summer and then can it.  We cook down tomatoes, peppers, onions, garlic and various herbs, and salt into an amorphous mass.  Then I use a ladle to dip up the broth (which we also can) and then I run the remaining thick stuff through a food mill to remove seeds and skins.  The resultant beautiful sauce gets canned, and we use a pint of it frequently-- and not just with pasta.  Tonight my wife made a pot of yellow eye beans, which we grew in our garden, with ham and added a pint of the sauce we made with jalapenos and cumin.  She served it with wild rice and cornbread she made with the green Oaxacan corn we grew last summer, ground into meal right before she mixed up the cornbread.

It was good.

It's been years since I had to use a commercial sauce.

Yes, I'm an insufferable braggart.
 
2021-03-05 9:09:22 PM  

BrianGriffin: Sorry, subby. Not only is this easier, quite tasty, but it goes to a good cause...so there!
[Fark user image 227x445]


Agreed. I really do like to make my own sauce, mind you, but sometimes I work 4x12 and a 1x6 to cover, so I just want to have some pasta with a red sauce and eat. I will still add some red onion that didnt make it into rings for sammiches, some trader joes sriracha and green dragon, perhaps even some jumbo olives and a clove of garlic / tsp of prepared roasted minced and I am good to go, easy peasy and like you said- its for a good cause.
 
2021-03-05 9:35:33 PM  
If you're not sweating your aromatics in bacon fat, and then braising short ribs in the red sauce, and adding the bacon back at the end, I assure you, you are doing it so, so wrong.
 
2021-03-05 9:46:56 PM  
I like jarred sauces. I dress them up but they're cheaper and easier than making from scratch.
 
2021-03-05 9:52:43 PM  
Just tried some Rao's mushroom and Italian sausage sauce.

You have to be a pretty fair cook to make a better one at home.
 
2021-03-05 9:59:06 PM  

Ker_Thwap: Has anyone mentioned that you have to open the jar before heating it?  I feel like someone should point that out.


what? no. my microwave has a "with lid" button. there are only minimal sparks, I assure you. plus the manual  tells me that asplosions are par for the course.
 
2021-03-05 10:02:52 PM  

billybobtoo: I grew up on Ragu. Now I'm an adult and can make an easy and better tasting sauce at home. Canned Italian tomatoes go in blender for a few seconds. Into sauce pan with a clove or two of garlic. A bit of tomato paste. Salt and pepper, some red wine...dices onions if I'm in the mood....and a bit of sugar. So easy


Now you have to clean a blender and a sauce pan, whatever you used to stir it in the sauce pan, and possibly a knife and a cutting board.

I opened a jar that rinsed, shook up, emptied out, and threw in the recycling.
 
2021-03-05 10:29:07 PM  

IAmRight: billybobtoo: I grew up on Ragu. Now I'm an adult and can make an easy and better tasting sauce at home. Canned Italian tomatoes go in blender for a few seconds. Into sauce pan with a clove or two of garlic. A bit of tomato paste. Salt and pepper, some red wine...dices onions if I'm in the mood....and a bit of sugar. So easy

Now you have to clean a blender and a sauce pan, whatever you used to stir it in the sauce pan, and possibly a knife and a cutting board.

I opened a jar that rinsed, shook up, emptied out, and threw in the recycling.


I opened a Stella Midnight Lager about 3 minutes ago. I let it warm for about an hour. It reminds me of Dark Heineken from about 1991 . The very beer that inspired me to become a master all grain brewer.
For a bbl of beer, that was handmade, that involved about 9 hours of cleaning alone.
Worth it.
 
2021-03-05 10:30:45 PM  
If a marinara sauce recipe takes more than 0 seconds to make, the jar is still an option for me.

And yes, I've experimented with all kinds of spices and stuff over the years. While it's possible to buy pasta sauce with all kinds of different ingredients thrown in, the one I never see, but would recommend to anyone (in moderation), is cumin.
 
2021-03-05 11:36:38 PM  
My go to is penne all'arabiata. Olive oil, garlic, crushed tomatoes, crushed red pepper, salt, penne pasta, parm to finish. You get two servings out of a can of tomatoes and a package of pasta. Maybe $2 a heaping plate full? And all of 15 minutes to throw together.

I practically survived on it for long stretches as a young man.
 
2021-03-05 11:43:20 PM  

SoupGuru: My go to is penne all'arabiata. Olive oil, garlic, crushed tomatoes, crushed red pepper, salt, penne pasta, parm to finish. You get two servings out of a can of tomatoes and a package of pasta. Maybe $2 a heaping plate full? And all of 15 minutes to throw together.

I practically survived on it for long stretches as a young man.


Two servings out of a whole package of pasta? Is one serving for samsquanch?
 
2021-03-06 12:21:55 AM  

born_yesterday: We have the same tomatoes in the store no matter what the season...and they all taste off season.  I am fortunate enough to be able to grow my own in the summer.  Then it's all BLTs and homemade pizza as long as they last.


You're right in that produce section tomatoes are largely terrible year round.  Unless your local store also sells some local product (in season of course).

However there's one exception to flavorless store bought tomatoes.  Cherry or grape tomatoes.  They usually have really great flavor and people rarely think about using them for things like sauce.
 
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