jmcquown wrote:
>
> AFAIC one jarred sauce is pretty much the same as the next. Bertolli is
> good but then again so is a can of Hunt's spaghetti sauce Personally I
> like the Paul Newman brand. IME you have to add something to any jarred or
> canned sauce to make it test better. Sauteed minced garlic, basil, thyme...
>
> I buy the jars or
> cans and "tart it up" with herbs and spices.

I used to make it all from scratch but I learned years ago that it's easier
to buy commercial (I use the cheap Hunts cans) and fix them up a bit. Final
result is just as good as scratch.

And somewhat like Sheldon, I make a giant batch of sauce when I do make it.
Only difference is he has a 16 quart pot and my largest is only 8.

Gary

I just started that (8 qt) pot with old turkey and chicken parts a few
minutes ago. This will make a very nice stock after it simmers all night.
Then I'll let it cool. Outside on the cold porch at first, then in the
fridge later. Scoop most of the floating hardened fat out then add tons of
veggies, either Sat night or Sunday morning.

I end up with about 7 quarts of very healthy vegetable soup. I save out
some for a few meals and label and freeze the rest for the future. This
soup I make is very dense, almost like a stew so just a pint of it is a good
meal.