Page 1 of 2 1 2 LastLast
Results 1 to 25 of 42
  1. #1
    Join Date
    Nov 2005
    Location
    Down In A Hole, Up in the Sky
    Posts
    35,361

    Fancy Jarred Past Sauces...

    For years, I made my own sauces or modified basic sauces with herbs and garlic. But I’m lazy, and can afford an $8.00 jar of sauce. What are you guys n’ gal liking out there?
    This stuff is amazing...

    https://www.cucinaandamore.com/basilico-sauce.html
    Forum Cross Pollinator, gratuitously strident

  2. #2
    Join Date
    Feb 2005
    Posts
    19,215
    My mother would roll in her grave if I ever spent a dollar on jarred past sauce. FYI, your link threw up a threat warning from my antivirus.

  3. #3
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    13,654
    Pasta sauce from a jar??

  4. #4
    Join Date
    Feb 2005
    Posts
    19,215
    987654


  5. #5
    Join Date
    Sep 2004
    Location
    LV-426
    Posts
    21,126
    Quote Originally Posted by MakersTeleMark View Post
    FYI, your link threw up a threat warning from my antivirus.
    Your antivirus is probably filtering out all searches for "Jared sauce."
    Quote Originally Posted by powder11 View Post
    if you have to resort to taking advice from the nitwits on this forum, then you're doomed.

  6. #6
    Join Date
    Nov 2008
    Posts
    9,860
    Entirely understandable; I was expecting some wicked subway preversions, maybe even a Trump family sex tape.

  7. #7
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    5,761
    The only jarred “pasta” sauce I do is autumn harvest from TJs with spaghetti squash and ground turkey. Not really pasta but Winter weeknight quick meal. I buy six or so when they hit the shelves in August.... two jars left.




    If I want pasta I normally make my own quick marinara with a can of crushed tomatoes or spend a long afternoon making a traditional bolognese, enough to divide and freeze.

    That said - I would be interested in finding a jarred sauce that’s worth while.


    Sent from my iPhone using Tapatalk
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  8. #8
    Join Date
    Mar 2008
    Location
    the ham
    Posts
    13,370
    I don't care how good the sauce is, I'm not buying anything from Jared (either of them)

  9. #9
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    4,875
    Is throwing together some crushed tomatoes, onions, garlic, basil, oregano, thyme, and a bit of pepper flakes really that hard?

  10. #10
    Join Date
    Nov 2005
    Location
    Down In A Hole, Up in the Sky
    Posts
    35,361
    Yeah, did that for forty years! If I’m making pizza or something else time consuming, I’ll try some shortcuts....
    Forum Cross Pollinator, gratuitously strident

  11. #11
    Join Date
    Sep 2005
    Location
    Not in the PRB
    Posts
    32,785
    It may be blasphemy, but I find Rao's to be really good as a base sauce. When I brown some meat and saute some onions and/or veggies, it's really good.
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
    "everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy

  12. #12
    Join Date
    Mar 2017
    Location
    Missoula DMV
    Posts
    1,527

  13. #13
    Join Date
    Nov 2005
    Location
    Down In A Hole, Up in the Sky
    Posts
    35,361
    Now THAT’S what I’m talkin’ about!
    Forum Cross Pollinator, gratuitously strident

  14. #14
    Join Date
    Mar 2006
    Location
    General Sherman's Favorite City
    Posts
    35,251
    That is one weird lookin mayo.
    I still call it The Jake.

  15. #15
    Join Date
    Nov 2005
    Location
    Down In A Hole, Up in the Sky
    Posts
    35,361
    It’s eye-tal-eein
    Forum Cross Pollinator, gratuitously strident

  16. #16
    Join Date
    Apr 2007
    Posts
    2,665
    Tomatoes
    Carrots
    Onions
    Green peppers
    Mushrooms
    All in the blender.

    Add to pot, bring to simmer.
    Add lemon juice, habanero, and brown sugar along with all other preferred herbs.

    Brown and season meat in a skillet. Add to the sauce in the pot. Simmer for as long as possible.

    It’s a magical texture and a roller-coaster of flavor from sour, to sweet, to spicy. And then it’s addictive because the next bite will start sour, relieving the habanero burn, only to reset the burn a moment later.

    My kids won’t even eat jarred sauce. And I teach this recipe to seven year olds in my weekly cooking class.

    So easy. So amazing.

  17. #17
    Join Date
    May 2016
    Posts
    3,581
    ^^ I’ll have to try that, although I’m not so sure about the carrots and brown sugar. No garlic???

    My basic recipe is crushed tomatoes, onion, garlic {lots of it}, basil, oregano, mushrooms, chopped green olives, pepper flakes, and a little bit of butter. For extra credit add some of that Alfredo sauce to make the sauce pink.

    Add some browned hamburger, or maybe sausage, or clams, whatever (or all of the above}.

    And use some decent pasta. Don’t waste this stuff on gluten free, or fake pasta, or spaghetti squash. Live a little.

  18. #18
    Join Date
    Mar 2005
    Location
    Dystopia
    Posts
    21,054
    Quote Originally Posted by El Chupacabra View Post
    Your antivirus is probably filtering out all searches for "Jared sauce."
    There used to be a subway across the street.

    The WiFi on the bar next door was “JaredisStillFat”

    If you’re in a hurry try a quick sauce.
    Pan fry diced tomatoes in butter. Add seasoning.
    It’s not as rich but it is tasty
    . . .

  19. #19
    Join Date
    Apr 2007
    Posts
    2,665
    Sorry— forgot to type garlic.

    Add carrots for texture and volume. They are very little flavor. And mushrooms.

    And trust me on the brown sugar. Lots of it. Lots. More than you think.

    Sour + sweet + spicy is the shidazzle.

  20. #20
    Join Date
    Jan 2008
    Location
    The Queen City North Carolina
    Posts
    1,436
    I mean I guess it’s like skiing on artificial snow early season, you do it if you have to, but it’s best to be avoided and should not really be sought out.


    Sent from my iPhone using Tapatalk

  21. #21
    Join Date
    Oct 2008
    Location
    Colorado
    Posts
    5,517
    You might consider some current sauces rather than “past” sauces. Cant keep living in the past.


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by Benny Profane View Post
    Keystone is fucking lame. But, deadly.

  22. #22
    Join Date
    Dec 2004
    Location
    Where the sheets have no stains
    Posts
    22,071
    I find currents to be a little on the sweet side myself.
    I have been in this State for 30 years and I am willing to admit that I am part of the problem.

    "Happiest years of my life were earning < $8.00 and hour, collecting unemployment every spring and fall, no car, no debt and no responsibilities. 1984-1990 Park City UT"

  23. #23
    Join Date
    Oct 2008
    Location
    Colorado
    Posts
    5,517
    Quote Originally Posted by Bunion 2020 View Post
    I find currents to be a little on the sweet side myself.
    Joke on a joke. Well played


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by Benny Profane View Post
    Keystone is fucking lame. But, deadly.

  24. #24
    Join Date
    Mar 2006
    Posts
    19,814

  25. #25
    Join Date
    Mar 2008
    Location
    northern BC
    Posts
    30,885
    2 jars of Pataks Tika masala sauce, a family pack of chicken thighs, an onion, garlic cloves, potato, what ever vegies are getting past due makes half a doz 2 cup servings of curry for the freezer

    serve over a cup of rice with a piece of nan bread, perfect for them nights you come home from the bar slightly messed up and don't wana cook
    Lee Lau - xxx-er is the laziest Asian canuck I know

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •