The one thing about it is they keep shrinking the can to keep it a $1. That’s my only gripe. I’ve seen it shrink at least twice in the last 10 years.
I’ll have to look out for the Raos and give it a try.
I’ll have to look out for the Raos and give it a try.
Costco is the most affordable place for Raos. I think you get two large jars for ~$9.00. At other stores I have seen them charge almost that for one smaller jar.
My wife is a clean eater so the Raos is her favorite due to the quality of ingredients.
Thanks for posting this. Will have to try that.
I hate all the added sugar in everything.
Another vote for Rao's. Sorry, but I don't think I can even try a spaghetti/marinara sauce from a can even with a couple of you giving Hunt's a good review. I'll have to look for Rao's at CostCo because it's generally $7-9 for a jar at Crest or Walmart.
We have stewed/canned Italian tomatoes to make our own but does take quite a bit longer having to simmer it down.
We have stewed/canned Italian tomatoes to make our own but does take quite a bit longer having to simmer it down.
Not a fan of a to much garlic, and the wife can not eat it if it does have it. (she sleeps in a coffin too) The Ragu Simply is not as sweet and we both like it better that the regular Ragu.
The only thing that comes out of a can is the tomatoes. I've tried the whole stewing tomatoes from scratch thing and honestly, couldn't beat the flavor or San Marzano tomatoes from the can. Everything else is done by hand. This is the recipe I usually start with and then always add my own twist to it depending on how I feel that day. I also use this to make a really good, simple sauce for cast iron pizza as well.
Homemade Marinara Sauce Recipe - Cooking Classy
This flavorful Marinara Sauce is so easy to make and it's so much better than the bottled stuff! Serve over spaghetti or tortellini for a simple, tasty dinner.
www.cookingclassy.com
BTW: I was MOSTLY joking about using store bought marinara. Not so much joking about Hunt's, but that's personal preference.
I'll admit, it does help that I work from home and I like to cook, so even if a recipe will take all day to make, I can usually work around it since I'm here anyway.
Oh man, if my wife were not able to eat garlic I'm pretty sure that we would have divorced a LONG time ago. I put garlic in just about everything and I put STUPID amounts of it in a lot of things.
I married a redhead, she makes up for it in other ways.Oh man, if my wife were not able to eat garlic I'm pretty sure that we would have divorced a LONG time ago. I put garlic in just about everything and I put STUPID amounts of it in a lot of things.
Yep...can't have enough. I'm a big fan of flavor.Oh man, if my wife were not able to eat garlic I'm pretty sure that we would have divorced a LONG time ago. I put garlic in just about everything and I put STUPID amounts of it in a lot of things.
The only thing that I could do without is the excess amounts of salt. Most food doesn't need exorbitant amounts of salt, but people will be throwing salt all over food like they're Gordon Ramsey and call it "seasoning".
I was going to make some smart remark about the name, but after I looked at it closer, if the food is good, this is likely a good idea!
