>$12 per jar

sucks to live in c*lifornia

>>21393679 (OP)
A 32 oz jar of sauce costs $9. Two pounds of ground beef cost $10. A 16 oz box of pasta is $3. Four ounces of good Parmesan is about $5. That’s $27 total for about 8 servings — less than $4 per serving.

It's 9 bucks or this week 7 with a coupon at Krogers. still overprices but not 12 bucks overpriced.

>>21393770
"To be poor and not complain is difficult. To be rich and not arrogant is easy."

Confucius

>>21393770
No one asked or cares faggot

And it’s worth it

>>21393679 (OP)
Overrated anyway. Glad I have this locally.

>>21393762
That's like 400 calories per serving, not very much.

>>21393770
>I'm totally rich and successful guys
>that's why I come to a dying imageboard to post anime and brag about how rich I am

Someone please give me a legit recipe for home made tomato sauce or tell me what I'm doing wrong. /ck/ always calls me a stupid pleb for buying jarred sauce but the ones I make at home always turn out watery or bland.
>Dice a few cloves of garlic, sweat in olive oil
>Throw a tin of tomato paste into pan, spread out and cook a few minutes to remove tinned taste
>While paste cooks down, use immersion blender in large tin of crushed tomatoes to break it down. Pour tomatoes into pan.
>Throw in a bunch of salt, pepper. Throw in oregano, basil, red pepper flakes (I use dry not fresh).
>Bring to simmer, cover and let simmer 30 minutes while preparing other stuff, stirring occasionally.
>wa la
I know it's basic but does a tomato sauce really need much more to taste good? No I am not going to add sugar to my sauce.

>>21393817
Honestly, using real tomatoes usually gets you better results than crushed tomtatoes because the canned ones are typically watered down trash. Just let it simmer long enough and it'll dissolve into a smooth sauce.

>>21393817
Dont cover it
Youre trying to cook the water out of it
Thats what concentrates the flavor

>>21393817
>my sauce is nothing but garlic and tomatoes
>why does it taste bland
Lmao, are you mentally challenged? Start with a soffrito/mirepoix, it's the backbone of any simmered dish. You should really be adding meat, even if you don't want to make a bolognese at least add some bacon/cured sausage at the start for flavour. Add herbs, basil is the classic for tomato sauce but oregano works well. Add red wine if you're feeling fancy. And simmer for longer, it takes at least an hour but preferably two to develop a deep flavour.

>>21393817
>cans

>>21393830
If youre making a bolognese it should take 3 days at least

>>21393832
Ill destroy your ass

>>21393679 (OP)

Okay I'll write these suggestions down and use them next time I try
1. Fresh tomatoes
2. Start with mirepoix and bacon fat
3. Simmer at least an hour, uncovered
Thanks

>>21393810
you must be obese, it's closer to 600 calories, which is a perfect serving of calories for a meal

>>21393817
Throwing a parm rhine in while it cooks is an easy way to get some extra flavor.

>>21393860
i accidentally used the calories for one pound of beef instead of two

>>21393847
You could add that if you want to use basil use fresh basil, dried basil never works well in my experience.

>>21393817
Worcestershire sauce, onions, any type of meat would all add something

>>21393846
Not quite

I just buy whatever is on sale
it usually tastes the same anyway. I wouldn't be surprised if it's all made in the same factory and then different resalers buy it to just slap a different label on.

>>21393817
>>21393679 (OP)
unironically, this works out pretty well

https://www.youtube.com/watch?v=y6Bq8NrdoIk

>>21393679 (OP)
28oz twin pack at costco is $12, cheaper if it's on sale.

>>21393847
Do not start a tomato sauce with a mirepoix that's fucking gross.

Do not use dry basil ever in anything. Really only woody herbs like thyme work well dried.

Don't even put black pepper in it. Grind some fresh over your finished dish.

Use good tomatoes. Find those san marzano canned ones (no added flavor, that means no garlic, no basil. Add these yourself). Using fresh cherry tomatoes is great, you can blend them or just sautee/press into sauce or just barely sautee at all and eat them rather whole and just blistered in garlic oil for a good time.

They go over a basic traditional sauce in this video: https://m.youtube.com/watch?v=xMPRD_qW_iE

These days i fry a few unshelled garlic clove in oil, remove, lightly fry a few basil leaves before adding tomatoes, simmer, done. Salt to taste. Pepper and cheese and olive oil on top of plate.

I've seen people emulsify a knob of butter in at the end, too, to finish it like a french sauce. That's fine. Use butter if you don't want to taste evoo.

>>21397614
I always find it funny how seriously italians take their tomato sauces when they've only been seriously cooking with tomatoes since the 1800's. I'm not saying that they don't know how, but they can be rather rigid

>>21393817
Yes what other anons have said, it does need a cover only to make sure the veggies you use in there get close to tender then uncover and let that water boil off as steam simmering for a while and it thickens your sauce. Then, season it to taste.

>>21393817
You probably just needed more salt. Don’t use tomato paste, you don’t need it

>>21393817
https://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/
I tried this the other day and it was pretty easy/tasty. I think I'm gonna chop up the onion and cook it with some ground beef for topping next time, seems like a shame to just chuck it.

>>21393817
>pour A LOT (really a lot) of evoo into a pan on low heat
>chop half a yellow onion and 2 cloves garlic
>put the onions into the pan and cook on low heat until they appear clear
>add 1tsp oregano, 1tsp salt, 1/2 tsp black pepper
>add garlic to pan
>dump in 1 can crushed tomatoes
>stir
>cook for at least 30 minutes
>taste and add salt as needed
That’s it.

>>21397808
This
And use the best tomatoes you can get

>>21399494
I hand crush San marzano tomatoes when I make that recipes, but I only recommended him to use a can of crushed just to make it easier for him. Until he at least knows he likes the recipe and then he can improve

>>21399503
I disagree, the recipe isn't as important as the quality of the tomatoes in a tomato sauce. Shitty tomatoes = shitty sauce. With high quality tomatoes you can make a good sauce with nothing other than salt, a bit of olive oil/butter, and a chunk of onion.

>>21393679 (OP)
Why would anyone buy a jar of tomato sauce ever? Just throw canned tomatoes and half a stick of butter into a saucepan, wa la

>>21393817
>does a tomato sauce need much more to taste good?
No, but you're probably using the cheapest purée and tinned tomatoes possible. Distant relatives once made me a dish that was pretty much just tomato sauce, chicken and cheese but it was made from scratch with in-season tomatoes in a country where you can actually buy tasty ones. Also use a stock cube or stock pot at least in your sauces. I mean shit I don't make my own stocks but obviously it'll be bland if your base is just water and in general, if you want to keep it simple it'll still need *something* to make it stand out.
https://youtu.be/uVtRIBWOHoA?si=Vbg2ElkOQED_MQ-l
See this. I made it, though with chopped chicken, and it was a very tasty pasta sauce even though I used the cheapest Lidl tinned tomatoes.

>>21393679 (OP)
>buying food with your own money and not some sort of health benefits program from your insurance
ngmi, i used to buy raos probably 12+ times a month, still buy their pizza sauce 5+ times a month

>sale this week on 32 oz jars
Nice.

>>21399749
>canned
mmm microplastics

>>21400024
You’re breathing in microplastics right now as you stare at your screen and read these words.

>>21400033
I am the microplastics

>>21400033
Might as well avoid eating them then.

>>21393817
Fresh tomatoes. Also the tomato is important. I won't go into details as to why because I found the fix.

(Thread locked)

>>21400024
you can get blended tomatos in glass jars
pretty cheap too

>>21393825
>>21393831
>>21400209
Canned tomatoes taste the exact same as blanched ones once incorporated into a recipe
The difference raw is negligible
People smarter than you, richer than you, and legit michelin star chefs have done the tests, it's more efficient to use real marzano whole canned tomatoes

>>21393679 (OP)
walk five feet to your left and grab the .89 cent can of crushed tomatoes instead

>>21393679 (OP)
Didn't campbells or sone other big corpo buy them out & change the recipe?

>>21393679 (OP)
That's the sound the cat makes

>>21393679 (OP)
Costco has two 28oz jars for 11.99………

>>21393810
Holy shit i just cant stop counting calories. Its the only thing i think about besides dicks in my ass

>>21401230

>>21403579
I don't know if you made this or what but I did an actual laugh out loud. Not a mere fast breath through the nose. Good show.

>>21393679 (OP)
?

>>21403651
yeah

it is maybe 10cents/oz more than others tho

>>21393679 (OP)
Taste like shit since they got bought out by campbells.
>Still charging the same amount.
Kill the rich.

>>21393679 (OP)
short of making it yourself the alternatives are slop which are just tomato and shitloads of sugar, it's an acceptable tradeoff because i'm too lazy to make my own sauce.