I’m not much on pasta sauce in a jar. It’s a waste of money (you can make your own for less — compare the prices of tomatoes and sauce the next time you’re at the store), and you always have to fix it because it’s not as good as you’d like. But there’s a pasta sauce company just down the road, so I thought I’d try their product.
Not by itself, of course. I’ll slice some Italian sausage, saute it in olive oil, then add the sauce (and probably have to adjust the seasoning), and serve it with penne. But I might as well try it — and it’s cheap compared to most other brands.
joubertconlon says:
Tomatoes are cheaper than sauce in a jar but time is money and I do cheat quite a bit with Classico (which always needs more garlic.)
March 1, 2007, 12:34 pmrightwingprof says:
See, there’s the thing. You always have to doctor it. So how are you saving time or trouble? What’s the difference between doctoring a jar of sauce and doctoring a can of tomatoes?
March 1, 2007, 5:21 pmMyrtle says:
Let me know if corn syrup or sugar makes an appearance in the ingredients. If not, post the brand name.
March 1, 2007, 5:29 pmDoghouse says:
I like plain tomato sauce on my spaghetti. My family thinks it’s weird. I think so too, but I still like it.
March 2, 2007, 2:49 amrightwingprof says:
Sorry, I threw away the jar. It’s DelGrosso. I don’t know how widely it’s distributed; it’s made just 25 miles from here.
March 2, 2007, 10:02 amjoubertconlon says:
Prof, I like my tomato sauce reduced till quite thick. That means doing a lot of stirring to prevent burning. That’s the time-consuming bit. I cheat with the garlic too and always have a jar of chopped garlic in brine in the fridge.
March 2, 2007, 5:54 pm