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Posted: 12/18/2016 10:06:17 AM EDT
You know the typical crushed tomatoes and garlic taste you get at an italian restaurant?  What can/jar sauce comes the closest?  

I know some might say to make it yourself for I've tried multiple times and can't get it right.  

We are making a thick meat sauce with it (throwing in a pound of beef).  

Thanks

-Emt1581
Link Posted: 12/18/2016 10:07:59 AM EDT
[#1]
Newmans Own
Link Posted: 12/18/2016 10:10:44 AM EDT
[#2]
Link Posted: 12/18/2016 10:12:57 AM EDT
[#3]
FNPI   Newmans Own is great
you may want to add more Basil and Oregano. Make sure you use fresh,not dried.
Link Posted: 12/18/2016 10:14:18 AM EDT
[#4]
Link Posted: 12/18/2016 10:15:51 AM EDT
[#5]
Victoria's Is really good.  Especially their vodka sauce.
Link Posted: 12/18/2016 10:15:51 AM EDT
[#6]
Dei Fratelli is good.
Link Posted: 12/18/2016 10:17:48 AM EDT
[#7]
Link Posted: 12/18/2016 10:18:45 AM EDT
[#8]
Find the loudest Jersey girl and earn your red wings.
Link Posted: 12/18/2016 10:20:47 AM EDT
[#9]
Link Posted: 12/18/2016 10:22:01 AM EDT
[#10]
Many, many Italian restaurants use a base from these guys for their sauce. You can find smaller than #10 cans around if that much sauce is too much. I open a #10 can, and freeze the part I don't use.



Wholesale price is about $5 per #10 can. Good deal.
Link Posted: 12/18/2016 10:24:06 AM EDT
[#11]
Link Posted: 12/18/2016 10:28:31 AM EDT
[#12]
Rao is very good, like the one with meat in it. Mutti puree if you are willing to chop some garlic and cook for a bit.
Link Posted: 12/18/2016 10:30:11 AM EDT
[#13]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Victoria's Is really good.  Especially their vodka sauce.
View Quote

Stop & Shop's store brand is actually Victoria sauce, for less $.

Victoria is really good.  Rao's is best jarred sauce.
Link Posted: 12/18/2016 10:31:58 AM EDT
[#14]
I read your OP and I'm still telling you to make it yourself. As long as you don't burn the garlic or let the sauce burn on the bottom of the pot you can't screw it up. If you are worried about not seasoning it correctly just brown some Italian sausage links and drop them in the pot for the final hour or two.
Link Posted: 12/18/2016 10:32:28 AM EDT
[#15]
Discussion ForumsJump to Quoted PostQuote History
Quoted:

It just depends on your personal tastes.  I married into an Italian family and none of the women use oregano, for instance.   Varies quite a bit by region and I guess they didn't use it where the family originally came from.

My wife likes DelGrosso for a jar sauce, FWIW.
View Quote

I miss Delgrosso sauce. Are they still making pepperoni flavor?

Various Classico flavors have been my fill in.
Link Posted: 12/18/2016 10:36:11 AM EDT
[#16]
First we should know what the OP considers a "good Italian restaurant." I wouldn't be surprised is he said Olive Garden or Fizoli's.
Link Posted: 12/18/2016 10:41:11 AM EDT
[#17]
I'm not an Italian restaurant connoisseur at all so either Prego or Ragu works fine for me.
Link Posted: 12/18/2016 10:43:42 AM EDT
[#18]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Many, many Italian restaurants use a base from these guys for their sauce. You can find smaller than #10 cans around if that much sauce is too much. I open a #10 can, and freeze the part I don't use.

http://www.stanislaus.com/themes/verysimple/images/ready_images/ready_web/83963010.LMqDogmz.Al_Dente_sm.jpg

Wholesale price is about $5 per #10 can. Good deal.
View Quote


where can ya get it that cheap?
Link Posted: 12/18/2016 10:50:00 AM EDT
[#19]
Alta Cucina crushed tomatoes

Pomorola tomato sauce

Fresh garlic

Fresh basil

Cook for about an hour, add salt to taste. 

Its really that simple
Link Posted: 12/18/2016 10:52:45 AM EDT
[#20]
Can of Cento brand San Marzano tomatoes:

San Marzano

Hand crush, little bit of garlic, salt and pepper and thats it....
Link Posted: 12/18/2016 10:54:47 AM EDT
[#21]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
I'm not an Italian restaurant connoisseur at all so either Prego or Ragu works fine for me.
View Quote

This.
Link Posted: 12/18/2016 11:02:03 AM EDT
[#22]
Mario batali marinara or tomato basil is good.
Link Posted: 12/18/2016 11:08:26 AM EDT
[#23]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Can of Cento brand San Marzano tomatoes:

San Marzano

Hand crush, little bit of garlic, salt and pepper and thats it....
View Quote


This.  And roast it in the oven at 300 for 6 hours for best results
Link Posted: 12/18/2016 11:10:45 AM EDT
[#24]
I remember when Prego first came out.  It was worlds better than Ragu, which seemed to be the only brand on the shelves for years- and Ragu sucked like prison cafeteria sauce.
Link Posted: 12/18/2016 11:13:02 AM EDT
[#25]
We get Don Pepino.  It's very simple and plain but has a nice flavor.  Use it plain or as a base and add sauteed peppers, onions, etc..   It's available in SE PA for certain.  

When we have pasta with red sauce I always end up eating the leftover sauce with a spoon.
Link Posted: 12/18/2016 11:13:56 AM EDT
[#26]
Newmans is good , I've been liking the Classico traditional sweet basil lately
Link Posted: 12/18/2016 11:14:01 AM EDT
[#27]
Cento.
Link Posted: 12/18/2016 11:25:31 AM EDT
[#28]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Newmans Own
View Quote


If i dont make my own, i only use Newmans Own.

Best jarred gravy ever.

Link Posted: 12/18/2016 11:27:49 AM EDT
[#29]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Alta Cucina crushed tomatoes

Pomorola tomato sauce

Fresh garlic

Fresh basil

Cook for about an hour, add salt to taste. 

Its really that simple
View Quote


Crushed tomatoes, tomato paste.

Garlic, onions and olive oil, sauteed first.

Then add the rest.

Also need sugar.
Link Posted: 12/18/2016 11:29:46 AM EDT
[#30]
Emeril's marinara.  I also buy Del Grosso when it goes on sale but mostly use that for stuffed shells and the like now.  I use ground venison to make a meat sauce for my spaghetti.  I fry up 1 lb of meat with some chopped garlic from a jar.  Then add a jar of Emeril's.  Heat for about 15 minutes to blend the flavors.
Link Posted: 12/18/2016 11:35:35 AM EDT
[#31]
Ragu.   Second to that would be Chef Boyardee.
Link Posted: 12/18/2016 11:39:37 AM EDT
[#32]
Link Posted: 12/18/2016 11:54:42 AM EDT
[#33]
I have to say Maggiano's from the restaurant chain.

They typically give cabbies a free lunch, gift package as most of the big chain places do around the holidays.

I made spaghetti with the free jar of marinara a few weeks later for a family get together, everyone was gaga over the taste. Wanted to know what I did.

Best to date for me. No Affiliation.

Link Posted: 12/18/2016 11:55:07 AM EDT
[#34]
Barilla tomato and basil doctored to taste. I add mushrooms,  ground meat, salt, sugar end garlic.
Link Posted: 12/18/2016 11:58:51 AM EDT
[#35]
Link Posted: 12/18/2016 12:28:38 PM EDT
[#36]
Discussion ForumsJump to Quoted PostQuote History
Quoted:


Winner, winner, pasta dinner..
View Quote


For jar sauce, this is my "go to" with some fresh basil added.  I do not know how it measures to an authentic marinara, but it gets the job done.  The GF makes kick as meatballs to add to it.
Link Posted: 12/18/2016 12:37:23 PM EDT
[#37]
if you can find it..
Micheals.
it's as good as I can get anywhere in NJ..and we know Italian food here
Link Posted: 12/18/2016 12:57:04 PM EDT
[#38]
We buy Del Grosso when it's on sale.  My favorites are the Puttanesca and the Fireworks sauce.

I've heard Rao's is very good, but I can't bring myself to pay $9 for a jar.
Link Posted: 12/18/2016 1:05:20 PM EDT
[#39]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
I find just about all of it is to sweet.
View Quote


Mezzetta.

It's the only one I've found that didn't have added sugar.
Link Posted: 12/18/2016 1:05:34 PM EDT
[#40]
I always just cook beef with minced garlic and chopped onions, a little bit of sugar and add barilla.... or any other sauce.
Link Posted: 12/18/2016 1:07:20 PM EDT
[#41]
Quoted:
You know the typical crushed tomatoes and garlic taste you get at an italian restaurant?  What can/jar sauce comes the closest?  

I know some might say to make it yourself for I've tried multiple times and can't get it right.  

We are making a thick meat sauce with it (throwing in a pound of beef).  

Thanks

-Emt1581
View Quote

Try ground Italian sausage as a substitute some time.
Link Posted: 12/18/2016 1:13:17 PM EDT
[#42]
Discussion ForumsJump to Quoted PostQuote History
Quoted:


Crushed tomatoes, tomato paste.

Garlic, onions and olive oil, sauteed first.

Then add the rest.

Also need sugar.
View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:
Alta Cucina crushed tomatoes

Pomorola tomato sauce

Fresh garlic

Fresh basil

Cook for about an hour, add salt to taste. 

Its really that simple


Crushed tomatoes, tomato paste.

Garlic, onions and olive oil, sauteed first.

Then add the rest.

Also need sugar.


Try adding the tomato paste to the onions and garlic after they are cooked and cooking it like you'd cook a roux. Then add your tomatoes.
Link Posted: 12/18/2016 1:14:56 PM EDT
[#43]
Gia Russa is pretty good.
Link Posted: 12/18/2016 1:29:29 PM EDT
[#45]
Link Posted: 12/18/2016 1:38:28 PM EDT
[#46]
Jane's White Trash Spaghetti Sauce

Brown and drain a pound of Jimmy Dean Italian sausage and return to the pan.  Run some green pepper and onion through the food processor, dump it in with two different jars of Bertoli sauce, a can of Italian diced tomatoes, and however much McCormick Simply Italian seasoning you want. Let it simmer on the stove until you're hungry enough to eat it.
Link Posted: 12/18/2016 1:38:31 PM EDT
[#47]
This is what I use when I don't make my own.

Link Posted: 12/18/2016 1:40:33 PM EDT
[#49]
The secret is to cook the meat in the sauce. Do not precook it and then add it to the sauce.

If it only takes you 30 minutes to make the sauce, it ain't going to come out right.

Most restaurant sauce is garbage, especially chains.
Link Posted: 12/18/2016 1:45:16 PM EDT
[#50]
Quoted:


where can ya get it that cheap?
View Quote

Restaurant Depot
Sysco

by the case.

Also, a place called Pennsylvania Macaroni Company carries quite a few of the Stanislaus products at a by-the-can price. I have used them in a pinch.
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