Jarred Pasta Sauce Without Too Many Herbs?

[Hyperelastic]

Over the years I've gotten less and less happy with jarred pasta sauces and tonight I think I figured out why. They seem to be shooting for a "fresh" taste by adding solid chunks of tomato and a whole lot of herbs. I used "Classico" tonight and it had so much oregano and basil it actually upset my stomach a little.

But fresh pasta sauce, meaning sauce where you don't cook it long enough to reduce all the tomatoes to liquid and shreds, is a whole different sauce than regular simmered sauce. It is not something that would do well in a jar. Why do they try? If this trend continues they might as well start labeling it salsa.

Is there a jarred sauce that doesn't overdo it with the herbs and tomato chunks?

[UFC Is Sux]

Are you restricting the options to jarred sauce only? When I don't make homemade sauce, I use Hunt's canned sauce then add browned sausage, garlic, spices, etc. to it. The base sauce is very bland and has no chunks of anything in it, but it makes a reasonable baseline to add other ingredients.

[The Lovely Margo Lane]

Definitely stay away from Classico in all varieties chunky and smooth. It's my favorite brand, but my tastes are pretty much the opposite of yours - I looove tons of herbs and spices. Hunt's is a good suggestion, also try store brands in big cans - they are often pretty bland and if you experiment you can find one that has the right sweet/savory balance for you. How do you feel about Ragu? Also comes in cans, and I seem to remember it being pretty basic and tomato-y.

[Hyperelastic]

I might give Ragu a try again. That was what we used when I was a kid. Prego I can't abide - too sugary.

I do make my own sauce occasionally, and I start from canned whole tomatoes with a little paste to intensify it a bit, before adding all the other stuff. What I would like is a decent, traditional simmered sauce from a jar, for when I don't have time to do it from scratch.

[pulykamell]

Rao's is good, but pricey. Closest to actual homemade pasta sauce I've ever had. I seem to recall Newman's Own being pretty reasonable in the spicing category. I'm like you--I like my pasta sauces a bit more delicate and nuanced, and, for that reason, I make them myself. Like I said, Rao's is pretty damned close to homemade, but you'll pay for it, something like $8-$10 a jar.

[Zjestika]

I like Francesco Rinaldi marinara, low sodium if I can find it. It does list "spices" as an ingredient and I don't know what that entails, exactly, but it's pretty mild and a good base for some doctoring up, like with mushrooms or ground beef or more garlic. I generally dislike Classico and Newman's Own because there's too much going on.

[pulykamell]

I like Francesco Rinaldi marinara, low sodium if I can find it. It does list "spices" as an ingredient and I don't know what that entails, exactly, but it's pretty mild and a good base for some doctoring up, like with mushrooms or ground beef. I generally dislike Classico and Newman's Own because there's too much going on.

Maybe I'm misremembering Newman's Own, then.

[Zjestika]

Maybe I'm misremembering Newman's Own, then.

I think it really depends on the one you buy. I try not to get anything fancier than marinara when buying a jarred sauce, with as few ingredients as possible. Some of Newman's tend towards the rococo, with lots of tastes and chunks.

[VOW]

I personally don't care for the taste of Ragu Original. But I'll get Ragu Homestyle (I think that's what it is) or Hunt's, and then add a can of diced tomatoes. You could probably do the same, but add a 15-ounce can of tomato sauce, instead. We like the chunks of tomatoes.


~VOW

[pulykamell]

I think it really depends on the one you buy. I try not to get anything fancier than marinara when buying a jarred sauce, with as few ingredients as possible. Some of Newman's tend towards the rococo, with lots of tastes and chunks.

Well, it was the marinara that I was thinking of. Same with the Rao's, although I've also had their arrabbiata (which I thought was great, too; hell, I'd say it's the best jarred pasta sauce I've ever had.)

[GreenElf]

There's a "traditional" pasta sauce that's sold in a large can (similar size to cans for pineapple or apple juice) that is cheaper and less spiced than the brand name sauces. I can't remember whether it's Hunts, DelMonte or generic.

[Zjestika]

Well, it was the marinara that I was thinking of. Same with the Rao's, although I've also had their arrabbiata (which I thought was great, too; hell, I'd say it's the best jarred pasta sauce I've ever had.)

I have heard so much about how great Rao's is. I'll have to try it as a treat some time. Do you add anything to it, or is it good enough to just serve right over pasta?

[pulykamell]

I have heard so much about how great Rao's is. I'll have to try it as a treat some time. Do you add anything to it, or is it good enough to just serve right over pasta?

Straight up. But like I said, I'm not a jarred pasta sauce guy. Last time I had Rao's was four or five years ago. I just can't justify spending $10 on something I can make for $3.

[billfish678]

There's a "traditional" pasta sauce that's sold in a large can (similar size to cans for pineapple or apple juice) that is cheaper and less spiced than the brand name sauces. I can't remember whether it's Hunts, DelMonte or generic.

Years ago when I was more into sauces IIRC it was Delmonte I used as a pretty decent and well priced based sauce.