/ck/ - Food & Cooking

Canned tomatoes

2 big cans of tomatoes and a can of tomato paste.

Get the $9 jarred pasta sauce it's just like all the other chard pasta sauces, but it costs $9

>>19058034
no thanks, canned tomatoes taste metallic

>>19058052

>>19058052
Add some spices

>>19058048
No this stuff actually does taste better then the other jarred pasta sauces I've tried

>>19058030
>Prego
>there isn't a fetus inside
W H I T E L I E S
H
I
T
E
L
I
E
S

Dolmio. And not because I want to fuck Sophia the puppet.

I'm a Contadinaman.
Don't trust the salt content in anything else.

>>19058085
Mama Mia!

>>19058187
Mama Mia, indeed.

>>19058032
This. In any form. If solid, blend em up to make sauce.

>>19058052
Then cook em raw, though canned will be the best quality.

>>19058030
>buy big can of diced tomato
>add a small jar of tomato paste
>add dried sage, majoram, basil, oregano, salt/pepper if you want
>if you need it thickened use some cornstarch diluted in water then pour that into the mix
wa la

>>19058030
AAAAAAAA PREGOO

>>19058052
Add a pinch of sugar

If I don't have time to simmer my own sauce, I like the sugar free Prego.

Rao or Paul Newman Sockerooni

truthfully, I just get nice tomatoes and cook them down with herbs

try and find Bianco DiNapoli, crushed is fine, but I prefer whole peeled and crushing it myself

I swear this stuff is the best jarred pasta sauce I have ever had.

>>19058030
raos or ragu if you like jarred. but if you wanna put in some effort, start experimenting with your own using canned san marzanos.

>>19058030
>can /ck/ recommend some jarred pasta sauces?

I like Newman's Own marinara

>>19058052
you're right but you're also wrong

>>19059631
Sockarooni best cheap sauce. But this Silver Palate for a dollar more is like crack.

>>19058034
>2 big cans of tomatoes and a can of tomato paste.

classico slaps; wait until they go on sale and buy em in bulk

>>19058048
It's quite a fair bit better and 5 dollars a jar at costco. It's also the lowest sodium one that I've found if the OP cares. I try to keep mine under recommended daily value because heart disease runs in the family, but it's almost impossible.

>>19061663
quatro formagio?
mother of mine, forget about it

>>19061673
What if I told you it's not the sodium and just poor genetics and or being fat. Also I like the raos for its limited ingredients.

>>19058030
Red sauce just make it yourself.
Alfredo sauce making yourself is okay for a "basic" alfredo sauce. But I've yet to have or make a homemade alfredo sauce that tastes as good as pic rel. It's otherworldly.

Plus between buying milk, buttermilk, coffee creamer, getting heavy cream on top of it all feels ridiculous when the only thing I use heavy cream for is alfredo sauces. Even when I make potato soup I don't opt for the heavy cream anymore and go for a roux with chicken stock as a thickener.
Jarred red sauces are always too sweet for me.

Barilla. I bought some basil tomato sauce and premade ravioli with meat filling, and tortellini with spinach and ricotta at a local store here in Italy, and it was perfection. It's quality sauce.

>>19058577
Goddamn it's been over a decade since I first watched it.
https://www.youtube.com/watch?v=Vpuv7VPb2rA

>>19061508
>100% profits to charity
How does this work? How do they have the money to make products if they don make da mahney?

>>19062096
You're too sweet for me Anon.

>>19061520
This is literally how Italian restaurants do it.

>>19062838
You do understand the difference between profit and revenue, don't you?

The profit is their money after they have paid all the costs to make their product. This is what they claim goes to charity.

>>19062838
The president of St.Jude has a 3 million dollar mountain home......
>"profits"

not sure if you have access to european stuff, but ajvar

>>19062119
OLD Barilla. Now it's ketchup. Tomato paste strikes again.

>>19058030
Imagine telling your wife to go to the store and get Prego and she misunderstands and comes back pregnant hahaha

>>19061508
I like the Sockarooni. glad I can buy it again. I stopped after they switched to the cheap fucking plastic bottle that you could break the seal on just by picking them up, glad to see that only lasted a few months before they realized they made a stupid mistake and switched back to glass

>>19058030
>2 LB Roma tomatos
>take off the top where the stem was, throw the rest in a food processor until chunky
>one large sweet onion
>a few cloves of minced garlic
>one can crushed tomato

after tossing in some olive oil, cook down the onions until translucent on medium-high, stirring regularly, then add the garlic. Cook till fragrant. Add the processed roma tomatoes, cook until they start breaking down, then add the can of crushed tomatoes, lower the heat, and simmer for three to four hours. Add water as needed to prevent the sauce from thickening to much and burning, and to get it to the desired consistency at the end.

Add table salt(2 tsp,plus more if needed)
Add any herbs or spices as desired. (for the most basic sauce, dried oregano, dried basil, and black or chili pepper)

Let cool until warm, then pour into muffin tins, and freeze. Once frozen, remove the pucks of tomato sauce from the tin and dump them into a bag. Then whenever you want pasta sauce, you can defrost a puck or two in a pan along with whatever you wanted to add in for the specific dish.

Jarred sauces aren't that good from my experience, better to make and freeze a batch homemade.

>>19061508
I forgot all about this until your post but it's pretty good from what I remember

>>19065410
thanks for this, anon.

>>19058048
This is really good but $9 is a lot
Mezzetta is a step between that and prego, it's what I usually get now

>>19064853
it happens

>>19058030

>>19058030
>can /ck/ recommend some jarred pasta sauces?
No. They're garbage. Too salty/oily/garlicky/flat.

Buy crushed tomatoes. A great brand is Red Gold (or Red Pack). Cook up your own sauce in a big batch and then freeze it into portions. (I like to use old 32oz plastic containers from yogurt, cheese, etc.)

A basic sauce:
1/2 onion finely diced
simmer in olive oil until caramelized
2 garlic cloves minced
1/4 ts red pepper flakes
1/2 ts oregano
28 oz crushed tomatoes
pinch of salt
cook at a slow bubble for 30-60 min, or whatever tastes good
optional: add some basil and or stems near the end
add some sugar and salt if needed

Some people add tomato paste before adding the crushed tomatoes, but it doesn't seem to do much if you cook the sauce for a while.

To all dumb dumb idiot heads Aldi’s Specially selected marinara sauce is the same as Raos but $3

>>19064143
Great stuff but no way is this a substitute for sauce. It's more of a condiment. Best jarred stuff is from Croatia.

>>19058030
fresh bio tomato from your garden , fresh bio herbs from your window
you can jar it if you want

>>19058030
a man of culture makes his own sauce

>>19066223
Yeah it's pretty solid for it's price. Homemade probably tastes better but high quality canned tomatoes are definitely more expensive