Best pasta sauce you can buy in a jar?

MadYaker

Don't mind about the price and I dont want to make one from scratch so what are your recommendations?

fussyonion

This Loyd Grossman one is gorgeous:

http://www.tesco.ie/groceries/Product/Details/?id=251708401

First Up

MadYaker wrote:

Don't mind about the price and I dont want to make one from scratch so what are your recommendations?

Don Antonio range in SuperValu. Miles better than Grossman.

fussyonion

First Up wrote: »

Don Antonio range in SuperValu. Miles better than Grossman.

In your opinion.

First Up

fussyonion wrote:

In your opinion.

Try it. No contest. Far healthier too.

mcbobbyb

First Up wrote:

Try it. No contest. Far healthier too.

Why's it far healthier. I don't see anything wrong with what's in Loyd Grossman sauce linked above

SB_Part2

First Up wrote: »

Try it. No contest. Far healthier too.

If you're going to go down the healthier route you should just make your own from scratch. It's not hard and it can be frozen as well.

First Up

mcbobbyb wrote:

Why's it far healthier. I don't see anything wrong with what's in Loyd Grossman sauce linked above

Sugar

First Up

SB_Part2 wrote:

If you're going to go down the healthier route you should just make your own from scratch. It's not hard and it can be frozen as well.

Agree but OP said that wasn't an option. Don Antonio have about half a dozen different ones - genuine Italian.

Zelda247

Aldi Speciality Pasta sauce, hot chilli.

Stone Deaf 4evr

Haven't bought pasta sauce in a jar in years, but there used to be a range called Newman's own (Paul Newman the actor was involved), they were very tasty, particularly the diavolo hot one.

First Up

Stone Deaf 4evr wrote:

Haven't bought pasta sauce in a jar in years, but there used to be a range called Newman's own (Paul Newman the actor was involved), they were very tasty, particularly the diavolo hot one.

Also stuffed with sugar.

bee06

First Up wrote: »

Sugar

Does the Don Antonio sauce have no added sugar? Been trying to find the ingredients online but no joy.

First Up

bee06 wrote:

Does the Don Antonio sauce have no added sugar? Been trying to find the ingredients online but no joy.

Label on their Sugo di Pommodoro alla Napoletana;

Pulp of tomato and cherry tomato puree (89%), extra virgin olive oil, onion, celery, sea salt, basil, garlic, pepper, acidifier, citric acid. Pasteurized. May contain traces of milk, fish and almonds.

No sugar.

A_Sober_Paddy

First Up wrote: »

Label on their Sugo di Pommodoro alla Napoletana;

Pulp of tomato and cherry tomato puree (89%), extra virgin olive oil, onion, celery, sea salt, basil, garlic, pepper, acidifier, citric acid. Pasteurized. May contain traces of milk, fish and almonds.

No sugar.

Well still plenty of sugar in the tomatoes tho, which isn't a bad thing. Sugar is overstated as unhealthy...too more of anything will be bad, sure too much oxygen will kill you

Rachiee

I love the sacla chilli or red pepper pesto its pricey but gorgeous.

Story Bud?

bee06 wrote: »

Does the Don Antonio sauce have no added sugar? Been trying to find the ingredients online but no joy.

If you google Don Antonio Sauce Ingredients you get them straight away.

There appears to be no added sugar.

First Up

A_Sober_Paddy wrote:

Well still plenty of sugar in the tomatoes tho, which isn't a bad thing. Sugar is overstated as unhealthy...too more of anything will be bad, sure too much oxygen will kill you

Naturally occuring sugars are OK. Added sugar as you get in the more commercial offerings is unecessary.

bee06

I was googling for ages yesterday and couldn't find them! Thanks to the people who posted. Have to cut out as much sugar as possible for medical reasons and have been struggling to find no added sugar pasta sauces for the emergency store cupboard.

faceman

I think the issue with jars of sauce is the salt and fat content.

Incidentally despite being resistant to making my sauce for decades I made the plunge this year. It couldn't be easier! Haven't bought a jar since

tmh106

Slightly off topic (sorry): if I did want to make my own, does anyone have any pointers to fairly straightforward recipes to make your own? Also any recommendations on the best canned tomatoes to buy?

On topic, of all the brands I've tried the Loyd Grossman range is my favourite and, IMO, very good. Haven't tried the Don Antonio range, so I can't compare.

Story Bud?

Bunalun sauces are great when you're in a rush, no added sugar. Very few ingredients at all.

Quite cheap too.

http://www.nationalorganic.com/3382777/bunalun-organic-tomato-amp-chilli-sauce

faceman

tmh106 wrote: »

Slightly off topic (sorry): if I did want to make my own, does anyone have any pointers to fairly straightforward recipes to make your own? Also any recommendations on the best canned tomatoes to buy?

On topic, of all the brands I've tried the Loyd Grossman range is my favourite and, IMO, very good. Haven't tried the Don Antonio range, so I can't compare.

Experimentation is the key to getting one to your own taste.

I just use any chopped tomatoes, some herbs (mixed, oregano, basil) and a touch of olive oil. You can add a touch of salt or sugar too.

OldMrBrennan83

This post has been deleted.

First Up

tmh106 wrote:

Slightly off topic (sorry): if I did want to make my own, does anyone have any pointers to fairly straightforward recipes to make your own? Also any recommendations on the best canned tomatoes to buy?

We use Bunalun Organic tinned tomatoes. Their sauces are nice too but I prefer Don Antonio - good range.

whatdoicare

Tin of tomatoes finally chopped kind. I use Aldis one as it has some herbs added. Some tomato puree. Garlic. Basil. Olive oil. Mushrooms. Onion. Spinach baby leaf kind. Throw in a pot. Job done. Sometimes add chilli peppers or paprika for a change.

_Brian

Best off using Pasata as a base and adding your own herbs etc to taste.

It's easy and your not getting a load of salt and sugar added.

We buy the Aldi pasata €0.49 per carton, excellent value.

A_Sober_Paddy

First Up wrote: »

Naturally occuring sugars are OK. Added sugar as you get in the more commercial offerings is unecessary.

Still sugar, weather it's natural occuring or added

First Up

If you have a recipe for tomato sauce that doesn't include tomatoes, then good for you.

deseil

tmh106 wrote: »

Slightly off topic (sorry): if I did want to make my own, does anyone have any pointers to fairly straightforward recipes to make your own? Also any recommendations on the best canned tomatoes to buy?

On topic, of all the brands I've tried the Loyd Grossman range is my favourite and, IMO, very good. Haven't tried the Don Antonio range, so I can't compare.

Fry peppers onions and garlic throw in a tin of tomatoes some tomato puree and a spoon of sugar and some basil and oregano let simmer and then whizz with a hand blender. Its delish!!

pawrick

Pesto type sauce. For variety I like the roast aubergine one from salca now and then.
I find most of the jars of sauce to be very similar and the loyd grossman ones to have too much oil in some flavours.
It's really too simple to make a quick homemade tomato based sauce to bother with jars imo and that way you can flavour to suit your preference. There is no comparison.

BoJack Horseman

Premade for me is Lidl's Italiamo range .... Though it's not a permanently stocked item.

MaceFace

deseil wrote: »

Fry peppers onions and garlic throw in a tin of tomatoes some tomato puree and a spoon of sugar and some basil and oregano let simmer and then whizz with a hand blender. Its delish!!

I normally do a much easier one than your easy one...

Fry garlic in some olive oil till brown. Add pasata. Heat and add basil. Simmer.
Put in jar and keep in fridge for a week.

Dubl07

Slightly off topic but

A_Sober_Paddy wrote: »

Still sugar, whether it's naturally occurring or added

Food has to be balanced. The various crusades against fats and sugars, carbs and proteins always miss out the balance bit. I taste my tomato sauce and often add a bit of sugar so that flavours can shine and the sauce isn't too acidic. I like to add ground cloves and grated nutmeg. They add nutrients not found in the basic sauce and aid digestion. Garlic and onion, bay, fennel, parsley, basil and thyme, they're about more than providing basic calories.

Foods often need to be combined to enable the body to extract and utilise the nutrients. Eg, a green salad is served with vinaigrette for a reason - the vinegar helps break down the cell walls of the veg, and the oil permits the body to extract the minerals and vitamins. Same with spinach or cabbage that's steamed (breaks down cell walls) and then dressed with a bit of butter or olive oil. The whole becomes greater than the sum of the parts.

First Up

Dubl07 wrote:

Food has to be balanced. The various crusades against fats and sugars, carbs and proteins always miss out the balance bit. I taste my tomato sauce and often add a bit of sugar so that flavours can shine and the sauce isn't too acidic. I like to add ground cloves and grated nutmeg. They add nutrients not found in the basic sauce and aid digestion. Garlic and onion, bay, fennel, parsley, basil and thyme, they're about more than providing basic calories.

There is enough natural sugar in good quality tomatoes to make adding sugar no more than a gimmick to fool the palate. Adding cream to dishes is a similar stunt.

A sugary commercial tomato sauce won't kill you but there are tastier and healthier options.

mcbobbyb

First Up wrote:

Sugar

Since when is sugar unhealthy. Smoking yes. The amount of people who give out about adding a spoon of sugar to a dinner which is shared between 4 or 5 but will eat chocolates etc no problem. Even when making a sauce from scratch with tinned tomatoes the nutrition label will tell you there's lots of sugar in them. And sugar is sugar whether from spoon or from food.

Dubl07

First Up wrote: »

There is enough natural sugar in good quality tomatoes to make adding sugar no more than a gimmick to fool the palate. Adding cream to dishes is a similar stunt.

A sugary commercial tomato sauce won't kill you but there are tastier and healthier options.

A teaspoon of white sugar in a sauce that will serve four-six people does not make a dish "sugary". A well made, balanced sauce is far more likely to make diners think "hey, homemade sauce can taste good too!" so they'll have confidence to make it themselves.

Adding cream to the occasional dish isn't a sin either. It's entertainment for your tastebuds. A question of balance.

First Up

mcbobbyb wrote:

Since when is sugar unhealthy.

Forever.

harr

Normally make my own but I like barilla arrabbiata which can be got in most supermarkets ...the sugar content is second from last ...with about 4 grams per 100g and salt only 1 gram per 100 gram ...
And yes I do add a bit of sugar when making my own ...only to much sugar is bad for you , adding a teaspoon to a sauce to feed 4 or 5 is not unhealthy ...

First Up

Dubl07 wrote:

A teaspoon of white sugar in a sauce that will serve four-six people does not make a dish "sugary". A well made, balanced sauce is far more likely to make diners think "hey, homemade sauce can taste good too!" so they'll have confidence to make it themselves.

The OP asked about ready made sauces. Some are healthier than others and some are exvessively sugar laden. Of course making your own is the best option.

Dubl07 wrote:

Adding cream to the occasional dish isn't a sin either. It's entertainment for your tastebuds. A question of balance.

Sugar and cream as taste bud entertainment are fine if recognised as such. It isn't necessary to try to pretend they have any culinary value.

Staph

I don't think anybody is trying to pretend it has 'culinary value', only that it can be used to improve the flavour/sweetness of a dish. I don't know what you have against sugar anyway, it occurs naturally in many foods. Nothing wrong with 'everything in moderation', including sugar.

Edited to add, I like the Lloyd grossman sauces - particularly the chilli one.

First Up

Staph wrote: »

I don't think anybody is trying to pretend it has 'culinary value', only that it can be used to improve the flavour/sweetness of a dish. I don't know what you have against sugar anyway, it occurs naturally in many foods. Nothing wrong with 'everything in moderation', including sugar.

Edited to add, I like the Lloyd grossman sauces - particularly the chilli one.

That's the problem - keeping sugar in moderation requires constant vigilance. The more we take, the more we get the taste for it; everything gets sweeter and hey presto - a nation of fatsos and diabetics.

http://www.dailymail.co.uk/health/article-2993513/Pasta-sauce-sugar-Mars-bar-soup-sweet-cider-reveal-white-stuff-lurking-favourite-foods.html

Faith

Mod Note: Enough with the sugar/nutrition debate. This is not the Nutrition and Diet forum. Drop it right now, thanks.

This mod note has required an interruption of my holidays, so I will not take kindly to it being ignored .

Dubl07

First Up wrote: »

That's the problem - keeping sugar in moderation requires constant vigilance. The more we take, the more we get the taste for it; everything gets sweeter and hey presto - a nation of fatsos and diabetics.

http://www.dailymail.co.uk/health/article-2993513/Pasta-sauce-sugar-Mars-bar-soup-sweet-cider-reveal-white-stuff-lurking-favourite-foods.html

The Daily Mail is your health bible? Best of luck there.

Latest studies appear (early days yet) that sugar substitutes and their effects on the endocrine system and pancreas may trigger type two diabetes. Other studies show that when processed foods claim they are low in fat they are typically high in other substances likely linked to obesity.

And no, I'm not going to link to magazine articles. Some of them are behind paywalls and my ragu for this evening has been on the stove since 1pm and needs the odd stir.

mcbobbyb

First Up wrote:

That's the problem - keeping sugar in moderation requires constant vigilance. The more we take, the more we get the taste for it; everything gets sweeter and hey presto - a nation of fatsos and diabetics.

First Up wrote:

That's the problem - keeping sugar in moderation requires constant vigilance. The more we take, the more we get the taste for it; everything gets sweeter and hey presto - a nation of fatsos and diabetics.

We'll I've always added one spoon to my homemade sauce and never felt like I needed more the next time because my taste buds wanted it. It's just sugar. One jar of Loyd Grossman has 3 or 4 grams per 100g. The jar would feed 4. So each person gets say 4 grams of sugar in that dinner if they lick there plates. Some of that 4 grams is from the tomatoes. Big deal.

runswithascript

OP, I appreciate you have made clear you do not want to make anything from scratch, but I feel compelled to urge you to consider this, as some of the most basic sauces can be made very quickly, tin of tomatoes, garlic, onions, mushrooms, ground nutmeg, some honey perhaps, and extra virgin olive oil etc - there are many recipes like this.

If you really do insist on going the sauce in a jar route, I have had before and would recommend the Happy Pear Pesto, I think they have both a green basil and red sundried tomato offerings. Even if these are slightly more expensive than other sauces available, and they may not be - it has been some time since I bought something in a jar - I would still recommend these sauces as I believe the Happy Pear have an ethos of using fresh healthy ingredients etc, and as a bonus they are offering a quality product and they are Irish.

Surreptitious

BoJack Horseman wrote: »

Premade for me is Lidl's Italiamo range .... Though it's not a permanently stocked item.

These are nice and very rich. I actually don't mind the normal range they have either. Compared to Dunnes and Tesco they taste better imo.

Surreptitious

On another note, the Jamie Oliver jars are the worst I ever tried.

Tangatagamadda Chaddabinga Bonga Bungo

_Brian wrote: »

Best off using Pasata as a base and adding your own herbs etc to taste.

It's easy and your not getting a load of salt and sugar added.

We buy the Aldi pasata €0.49 per carton, excellent value.

It also comes in a carton which is a better option than using tins (I think ).

49 cent for a sauce is really good value.

I think it is interesting to note that Paolo Tullio (RIP) said a few years ago on the radio that passata by itself is a perfectly acceptable sauce for a pasta dish. Since I heard that I haven't bought a jar since. It gave me the confidence to know that I can make my own so easily. Then you can add whatever you feel like in whatever quantity you choose. Garlic, onions, celery, carrots, basil, oregano, parsley, salt, pepper, ketchup, BBQ sauce, Worcestershire sauce, chilli flakes, lemon juice, stock cubes, pancetta, tomato puree, olive oil, ect. ect. ect.

I'm actually going to make some pasta now.

scudzilla

First Up wrote: »

Don Antonio range in SuperValu. Miles better than Grossman.

Have to agree, there's about 6 different types in our local SV and it's far and away the best Pasta sauce we've ever tasted, the Sugo alla Vodka a particular favourite

http://www.nocellefoods.com.au/don-antonio/products/tomato-sauce-with-vodka

OldMrBrennan83

This post has been deleted.