I’m not really a good snob but I really dislike the taste of jarred pasta sauce.
Today I (finally) learned I could just lightly sauté chopped garlic and chili flakes in olive oil and then add a can of crushed tomatoes and it’s a very nice sauce that’s ready to go in like 5 minutes!!!
Today I (finally) learned I could just lightly sauté chopped garlic and chili flakes in olive oil and then add a can of crushed tomatoes and it’s a very nice sauce that’s ready to go in like 5 minutes!!!
Comments
I don’t need suggestions for how to dress this up with more ingredients and steps, thanks
"don't discuss this on a website for discussion please"
lmfao
I bet the sauce isn't that good anyway
I sauté garlic and onion in butter and olive oil and then add diced kalamata olives together with a little balsamic vinegar and some olive juice, reduce, THEN add tomato and paste because I want a thick sauce that sticks to the pasta.
Because it's a forum where people go to discuss things, dummy. If you don't want to participate either get off your phone or just keep scrolling
(The cooking shows taught me about umami).
Soz.
I prefer it without the tomato, but yes, it’s fantastic & easy.
Things to include/try in future: capers, anchovies, olives.
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce?smid=ck-recipe-iOS-share
Usually the sugars continue to amplify while other flavors breakdown. The “fresher” process you are using will always produce better result
This is the way ... jarred sauce is the devil's spawn.
I approve.
But of dried oregano and thyme, good to go.
As for jarred sauce, Rao's is my favorite.
I just gave you the recipe-it’s that simple! But here it is more fully fleshed out
https://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538
Most mother sauces come together in under 10 minutes, even if one has to resort to bouillon cubes, evaporated milk, or frozen herbs.
And they will taste better than any ready made sauce a grocery shelf could offer.
Expensive but so worth. Their pasta is also pretty good but I prefer Giovanni Rana's pasta.
But, if you are gonna buy it - PAY for the good stuff.
Cheap sauce just does not make sense. It's the cheapest food item you are going to use a few times.
Marinara
Or
Arabiatto
Also just tried their pizza sauce.
All like homemade, or your best Italian restaurant.
Gonna try the crushed tomatoes soon, haven't actually tried it yet, thanks
https://www.pugliaguys.com/2024/09/07/tomato-sauce/
Jar?
🙄
WATCH & SHARE this totally legit & trustworthy video...
https://youtu.be/JwVCF4S3erE?si=b364fXmyjjEei-GT
the day i learnt this was a revelation and there is simply no turning back
When the garlic is almost cooked, squeeze a teaspoon of the tomato paste into the garlic and oil. Mix that around under heat. Deglaze the pan with some white wine and then add the tomatoes.
Sometimes we don’t have time to get the tomato paste out of the fridge.
Garlic, oil, diced tomatoes and basil is another 5 minute solution
1. When did you eat my pasta sauce?
2. I don't know you, but you don't like my pasta sauce?
And See what you think