Approximating Prego

I want to make my own “classic” Prego sauce. I imagine their recipe is secret, so does anyone have one that comes close?

If you’re gonna make your own sauce, shouldn’t you aim higher than a sauce that’s already cheaply and easily available? Do home brewers aim for 'Budweiser"?

Now surely you know you can’t “approximate” the state of Prego, you either are or you aren’t. :smiley:

Well, they do sell those fake baby bumps so you can see how your clothes will fit…:stuck_out_tongue:

Here’s a board where someone has posted a copycat Prego recipe. I haven’t tried it myself, so I can’t vouch for its authenticity.

I’ve been meaning to make my own version of Chun King Chow Mein Sauce…

Ok, let me clarify what I’m looking for. I like the taste of basic Prego, but I don’t care for the various varieties they have. So I’ve been starting out with their basic recipe and adding my own “extra” ingredients. Obviously it would be better to simply make my own from scratch, but I want to stick with a taste that’s similar to Prego, but obviously will turn out better. Does that make sense?

SpoilerVirgin’s link looks like a good starting point, but I can already see adjusting some of the quantities.

Prego Traditional has 10g of sugar per 1/2 cup serving, so there’s one ingredient that will make yours taste like theirs. I don’t have a bottle in front of me, so I’m not sure if it’s HFCS or not.

That seems like a lot of sugar…does anyone know how much is natural and how much is added?

One of the things I like about Prego is its sweetness; other brands tend to taste somewhat vinegary. But since I’m diabetic I know I’ll be replacing some or all of the sugar with Splenda.

Tomato paste.


Do they? Why do they do such a crappy job of it on TV shows? You shouldn’t look like you stuffed a couch pillow under your shirt.

It’s time to get glasses. I read the title as “Approximating Pergo” and wondered why you wanted a fake fake-wood floor.

Consider for a moment a spherical cow…