But always have a jar of Raos in the pantry. I have always purchased online a few times from Jersey tomato company a little pricey but very good sauce.
between certified and non certified in my opinion. I don't buy jarred sauce anymore, open a can of certified sm crush them with your hands and heat it up you can have good sauce in 15 minutes.
RE: It's so easy to make good marinara with canned whole tomatoes
I would never spend the $8 a jar on fancy marinara.
As far as canned peeled plum tomatoes, I like Sclafani (certified San Marzano or non-certified, I like both equally).
Cento also is good. NY Times - Classic Marinara Sauce - ( New Window )
In a pinch, do you ever use canned sauce as a base for Sunday gravy instead of canned whole tomatoes? I know your post was about marinara but thought you or someone else might have an opinion on the matter.
here is my take. Tomato sauce is generally not the same as spaghetti sauce. Tomato sauce is a puree of slightly cooked tomatoes, with some degree of spices added. It often comes in a can and I only use it as ingredient in some recipes. I never put tomato sauce, as is, on pasta. What you're talking about here, products like Rao's, are jarred spaghetti sauces. These can go right out of the jar onto pasta.
I would never spend the $8 a jar on fancy marinara.
As far as canned peeled plum tomatoes, I like Sclafani (certified San Marzano or non-certified, I like both equally).
Cento also is good. NY Times - Classic Marinara Sauce - ( New Window )
In a pinch, do you ever use canned sauce as a base for Sunday gravy instead of canned whole tomatoes? I know your post was about marinara but thought you or someone else might have an opinion on the matter.
Calling tomato sauce "gravy" has always bugged me. I know that no minds will be changed but there is a definite difference in what constitutes a gravey and what constitutes a sauce ...
"Is it sauce or gravy in Italy?
Image result for what is difference between sauce and gravy
You can research this topic all day long and find that Italian-Americans connote “gravy” to mean a sauce with meat in it. But Italian chefs will tell you that is what's called a Ragu. Linguistically speaking “sauce” is probably a more accurate term, as it comes from the Italian word “salsa” – which means “topping”."
"Paul Boesgaard: "Definition of gravy: a sauce made from cooked meat juices together with stock and other ingredients. Tomato sauce is sauce and gravy is sauce... It's sauce and always will be."
a ragu or Sunday gravy, which are meat dishes that are sauced, versus a meat sauce, which, if jarred, is basically sauce flavored with a sprinkling of meat.
RE: RE: RE: It's so easy to make good marinara with canned whole tomatoes
"Paul Boesgaard: "Definition of gravy: a sauce made from cooked meat juices together with stock and other ingredients. Tomato sauce is sauce and gravy is sauce... It's sauce and always will be."
He also says:
Is Gravy a sauce?
"Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture.
What is the difference between gravy and sauce?
Gravy is usually considered a type of sauce. It’s often made from meat juices combined with broth or milk and thickened with a starch. A sauce, on the other hand, isn’t necessarily meat-based. Instead of just a byproduct of roasting meat, sauces are carefully-mixed combinations of multiple ingredients."
He is talking about typical gravies and basically differentiating from a tomato sauce. He is not addressing the ongoing "Italian" battle over sauce or gravy as the proper term for what goes on spaghetti. Or what is a sandwich. Or mustard or ketchup.
Depends what you're doing with it.
if you're making pizza or a fra diavolo sauce, just the product below.
If I feel ambitious I will get a few cans of crushed San Marzano's and make it myself, but usually too lazy.
Rao's is good, just so expensive.
I need to add things anyway to make it to my taste, no matter whose it is.
As far as canned peeled plum tomatoes, I like Sclafani (certified San Marzano or non-certified, I like both equally).
Cento also is good.
NY Times - Classic Marinara Sauce - ( New Window )
In There - ( New Window )
use jarred sauce only.
use jarred sauce only.
this is not accurate.
As far as canned peeled plum tomatoes, I like Sclafani (certified San Marzano or non-certified, I like both equally).
Cento also is good. NY Times - Classic Marinara Sauce - ( New Window )
In a pinch, do you ever use canned sauce as a base for Sunday gravy instead of canned whole tomatoes? I know your post was about marinara but thought you or someone else might have an opinion on the matter.
Probably my favorite brand as jarred sauces go.
I need to add things anyway to make it to my taste, no matter whose it is.
All the same??? I suggest you try a jar of Raos next to a jar of Prego and see.
(Op: Rao's roasted garlic is my favorite)
Quote:
I would never spend the $8 a jar on fancy marinara.
As far as canned peeled plum tomatoes, I like Sclafani (certified San Marzano or non-certified, I like both equally).
Cento also is good. NY Times - Classic Marinara Sauce - ( New Window )
In a pinch, do you ever use canned sauce as a base for Sunday gravy instead of canned whole tomatoes? I know your post was about marinara but thought you or someone else might have an opinion on the matter.
Calling tomato sauce "gravy" has always bugged me. I know that no minds will be changed but there is a definite difference in what constitutes a gravey and what constitutes a sauce ...
"Is it sauce or gravy in Italy?
Image result for what is difference between sauce and gravy
You can research this topic all day long and find that Italian-Americans connote “gravy” to mean a sauce with meat in it. But Italian chefs will tell you that is what's called a Ragu. Linguistically speaking “sauce” is probably a more accurate term, as it comes from the Italian word “salsa” – which means “topping”."
"Paul Boesgaard: "Definition of gravy: a sauce made from cooked meat juices together with stock and other ingredients. Tomato sauce is sauce and gravy is sauce... It's sauce and always will be."
"Paul Boesgaard: "Definition of gravy: a sauce made from cooked meat juices together with stock and other ingredients. Tomato sauce is sauce and gravy is sauce... It's sauce and always will be."
He also says:
Is Gravy a sauce?
"Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture.
What is the difference between gravy and sauce?
Gravy is usually considered a type of sauce. It’s often made from meat juices combined with broth or milk and thickened with a starch. A sauce, on the other hand, isn’t necessarily meat-based. Instead of just a byproduct of roasting meat, sauces are carefully-mixed combinations of multiple ingredients."
He is talking about typical gravies and basically differentiating from a tomato sauce. He is not addressing the ongoing "Italian" battle over sauce or gravy as the proper term for what goes on spaghetti. Or what is a sandwich. Or mustard or ketchup.