George wrote:
> OmManiPadmeOmelet wrote:
>
> >>
> >>Maybe I grew up eating too much "poor people food" but I want to taste
> >>tomatoes when I eat a tomatoe sauce.
> >>
> >>Those jarred sauces tend to use the lowest quality tomatoes (which have
> >>the least taste) and have way too much sugar and salt to compensate. So
> >>instead of a bright tomatoe taste all I taste is sugar/salt.
> >
> >
> > You can add chunked fresh or canned tomatoes to that.
> >
> > I know... what's the point? <G> If you are going to add stuff like that,
> > why not start from scratch eh? ;-)
>
> Yes, exactly, I think it takes more effort to "doctor up" something like
> those bottled sauces and still have a mediocre result than to simply
> start with a can of tomatoes and add whatever you like.

Mmmm.. when I make tomato sauce for pasta from scratch it is an all day
affair. Prep and initial cooking in the mornining, long simmering all
afternnon for dinner that night. Doctoring a jar of pasta sauce - open
the sauce, open the can of mushrooms (fresh unavailable here), open the
can of black olive slices, chop and sautee green pepper, onion, and
garlic cloves, mix together and heat through in less than one hour. It
certainly doesn't take more effort to doctor up jarred or canned for me
- it's a timesaver for midweek pasta if I don't have any homemade sauce
frozen.

SD