The Best Jarred Pasta Sauce?

14 Comments

1. 

   @PomazeBog1389 12 months ago

   Marinara sauce doesn't exist in Italy. This is an Italian-American invention.

2. 

   @stevelogan5475 12 months ago

   Tie between Rao & Prego

3. 

   @gibberishname 12 months ago

   I like Rao roasted garlic.

4. 

   @stevecagle2317 12 months ago

   2 Tbls evoo
   2-5 cloves of garlic, 1 small onion, chopped in handy chopper. Crushed red pepper flakes.
   Saute until soft.
   2 Tbs squeeze tomato paste, let cook couple of minutes.
   1 28 oz can of crushed or tomato puree added in and can rinsed out with a little water.
   Salt, pepper, pinch of sugar to taste.
   Tsp or less oregano. Stem of fresh basil leaves or Tbs of refrigerated basil paste.
   Simmer 15 – 20 minutes.
   Before serving, remove stem with basil leaves, add torn basil leaves or more basil paste.

   Cheaper, better tasting and almost as easy as plopping a jar of $7 – $12 jar of pasta sauce into a sauce pan and about the same price as cheaper jarred sauce.

5. 

   @Scott_Atlanta 12 months ago

   Love the Lan

6. 

   @jamescahill3390 12 months ago

   Made in Brooklyn NY. Sold at Costco.

7. 

   @vvattup 12 months ago

   $30 for 24oz on Amazon. No frgng way.

8. 

   @whyallthefuss201 12 months ago

   $6 at Safeway

9. 

   @WalterRiggs 12 months ago

   Rao or gtfo

10. 

    @AirrowRocket 12 months ago

    Victoria is the better sauce.

11. 

    @DMKFACTOR 12 months ago

    Victoria and Rao!

12. 

    @angelbulldog4934 12 months ago

    I'll stick to making my own. I know what's in it and it's clean, trust issues and knowledge of the food industry being what they are.
    Besides, I can make a lot more than a jar full for the price of these.

13. 

    @classyjohn1923 12 months ago

    hmm, why not just add a little bit of garlic-infused olive oil to your usual can of marinara if you want that extra richness?

14. 

    @jadusiv 12 months ago

    Can we take a moment and discuss her use of the word “ palette”. It’s just not quite right. I’d say “base” or “foundation” or perhaps “spring-board” but it’s not a palette ok? I just really think perhaps they should call me in I could describe sauces with better words and I know it.