Jar or You - Who makes your pasta sauces (skillet, Italian, spaghetti)

[kelsie]

Only me. In fact the gravy (red sauce) & meatballs are simmering in the 12 qt. pot on the stove as I type. I have spent the majority of this week blanching tomatoes from the garden for sauce this winter, and cutting the basil and other herbs & putting them in Food Saver bags in the freezer for winter. We don't do jarred sauces in our Italian home. lol

[sskkc]

I do it "Sandra Lee" style - semi homemade.

I start with browning ital. saus and gnd bf in olive oil, then set it aside to drain on paper towels while I use the same pan to saute onions and add some minced garlic. I then use those powdered mixes and whisk in flavored tomato paste, tomato sauce and water. I put the onions and garlic back in the pot (same one) and mix it together, stirring in canned flavored chopped tomatoes and a jar of cheap spaghetti sauce. I bring it to a boil, then let it simmer for 15 minutes. I stir the meat back in, turn off the heat and let it sit for 15 minutes or so.

I always make extra to freeze. When I defrost a portion, I add another can of cheap spag sauce before serving. I use this sauce for lasagna and spaghetti pie as well. It's always a big hit and everyone always asks for the recipe.

[SeaDreams]

Ya know - I've been a positive hater of jarred pasta sauces of any sort, and have always made my own. Now that I've said that... I have to admit that some weird imp on my shoulder made me buy a jar of a brand called Delallo (make lots of different flavors - puttanesca, vodka, garlic, etc. etc.) and I actually REALLY liked it. Weirded me out!

I now keep a couple jars in the pantry for the occasional time when I get home from work really late and still want that flavor, but quickly. (I don't can or freeze my own.)

[southdown]

Originally Posted by burdell

I like pasta with other quick sautes using olives, capers, tuna, vegetables, sliced sausage, cherry/grape tomatoes, wine, stock, butter, onions, garlic, pepperoni, herbs, spices, etc., etc., etc.

There's really no limit or anything off limits, ya can't go too far wrong if you're usingthings you like and tasting as you go along.

O definitely - look in the fridge/pantry and cook whatever you have - your imagination is the best cookbook!

The Italians have the most amazing range of 'sauces', some are almost dry - breadcrumbs, garlic, lemon and parsley is a fave of mine. Maybe add some fresh green veggies (asparagus, broccoli, peas...) yum

[BCLead]

I married an Italian girl. She uses her grandmother's recipe who was born in Italy. She starts with fresh tomatoes and garlic, basil, oregano and spices. It simmers for hours with meatballs and Italian sausage. She makes a huge pot and freezes the leftovers. Fresh gravy all year round. Yum!

[arsbadmojo]

Towards the end of summer at the Farmer's markets you can buy 25 pound boxes of tomatoes for a few dollars; they're the ones with spots, the irregulars and the just plain 'too many'. I did that twice this summer, once with romas and once with just plain old garden tomatoes. I cut them into chunks and roast them for about 40 minutes with some OO and herbs, then into my food mill and lastly into the stock pot where I simmer it down to the right thickness and freeze it. I love the stuff.

[Bella52]

Never had pasta sauce in a jar so I couldn't say what it taste like. I am Italian (and hubby too) and really don't find it a big deal making gravy (red sauce). Love it

[MJ1986]

I do it both ways... Interesting this thread was at the top of the list, because I just made spaghetti sauce tonight...straight from the jar. I added some meat, veggies, and garlic. I overdid the garlic though!

[nikkzone]

I make my own too. Easy with pressure cooker. I love spaghetti, if I wasn't already married, I'd marry spaghetti.

[SXMGirl]

Most of the time I make my own. My family likes Sunday Gravy. However, during the week when there is little time, I use either Rao's or Raggazzo and they are both very good.