/ck/ - Food & Cooking

>>17945347
I find more flavor, umami, and versatility from whole, pealed canned tomatoes and tomato paste.

A can of jarred sauce is front loaded with a lot of herbs and spices that can be borderline cultural appropriation.

>>17945376
Me too, but doing that costs maybe 2-3x as much. I'm trying to separate "easy weeknight meal prep" and "dinner party/love interest" meals

>>17945347
A can of crushed tomatoes is a dollar, add salt, pepper, garlic, onion, oregano, and a bay leaf.

nah mix your own spices in with canned tomatoes, premades will all taste worse than what >>17945420
this poster is suggesting
if you want to branch out these are also safe to mix and go crazy with if you want to make your sauce more complex tasting:
basil, thyme, coriander, herbs de provence, italian seasoning, tarragon, parsley, rosemary, sage, cumin/cloves/allspice for the skyline/gold star approach, carraway, fennel, cayenne, fenugreek, ginger

>>17945376
>pealed

I don't think there's a good reason to use it. Making sauce takes 15 mins max.

If you use canned tomatoes and criticize others for using a jar of sauce you're a massive hypocrite. Your "homemade" sauce is just some shit that came out of a can instead of a jar.

Different chefs do different stuff at home depending on how much time they have, life style etc.

Instant rice can be useful in a few applications besides the typical side dish while jarred storebought tomato sauces have no practical upshots in my kitchen because I can make a tasty tomato sauce in about 10 minutes that's fresher, has less salt and, IMO, tastes better. If you either like the jarred sauce or don't know how to make a quick sauce, I can understand the appeal but it has no use for me.

Instant rice is great for making quick weeknight bisques, for example. Had one last night, actually. Tomato. It's just tomato, tomato juice, onion, strong vegetable stock, cooking fat of some kind (olive oil, butter, lard, etc), instant rice and salt and herbs to taste (I used parsley).
It's also better for making stuffed peppers/grape leaves/cabbage/whathaveyou than regular rice is as it doesn't require pre-cooking to use and doesn't go mushy in the finished dish.
I haven't tried it myself but I'd be surprised if you can't deep-fry instant rice to puff it. Puffed rice is made from dried-from-cooked rice (which is what instant rice is), right? So it should work with instant rice. If so, considering how dried-from-cooked rice puffs almost instantly into a crunchy snack similar to popcorn, this would be a great application for people who want a great crunchy snack.

>>17945925
Ain't no one got time to blanch totatoes

>>17945922
Sure if you always have a bushel of fresh tomatoes on hand

>>17945925
>canned tomato
>ingredients: tomatoes
>homemade tomato sauce:
>ingredients: olive oil, garlic, onion, wine, canned tomatoes, salt, basil; costs $2.50 to make 8 servings + 45 minutes time
>prego
>ingredients: soybean oil, sugar, salt, tomato concentrate, unspecified spices, dehydrated onion, onion extract, garlic extract; costs $2.50 to buy 5 servings + 10 minutes time
They're kinda comparable, I guess, so it really depends on if you like the taste of jarred sauce and whether you think the time involved in making homemade is worth it. No reason to get fanny flustered, friend.

>>17946102
>soybean oil comparable to olive oil

>>17946113
>i guess

>>17945347
I buy jars from a local restaurant. Its OK. My sauce recipe takes too long to do during the week.

>>17945347
If have to use jarred sauce, I'll splurge and buy Rao. If I'm feeling cheap I'll buy Newman's Best marinara.

>>17945347
For quick spaghetti I chop fresh veg, usually celery, onion, garlic, and mushrooms, cook them down in olive oil, make meatballs with 2/3 of my meat and add the other 1/3 to sauce, then add a cheap can of spaghetti sauce
The canned spaghetti sauce is already cooked down, the tomatoes have seeds removed and are pureed, which I prefer to large chunks, and mildly seasoned
The fresh veg and handmade meatballs give the sauce it's flavor, and the cheap canned sauce saves time on slow cooking just to get the tomatoes right

I got a 60 litre underground vat behind my house where I store my homemade sauce. I just buy the cheapest store brand and add some msg. Everyone loves it. Got the vat so I can hand it out.

>>17945347
>>17945925

this is how it is

italians/chefs/italian chefs grow their own tomatoes? yes
-- pre-cook their own sauce and freeze? yes
-- buy canned tomatoes for sauce? yes
-- buy canned sauce? yes

in italian marriages you can even have "mixed sauce" marriage where the fresh tomato is split between their favorite kind (more or less basil, or garlic, or thicker/thinner) and they have to buy canned to finish the year

you will never meet a real wop who tells you it's better to buy greenhouse garbage tomato from iowa than properly sun grown italian tomatoes that are canned, it's not possible, they taste like shit, "fresh" is meaningless when they never see the sun, get put in refrigerator storage (!!!), other miseries that steal flavor

>>17945347
the best jarred pre-made sauce is gonna be Raohs

>>17946811
Italians do everything fresh literally because it's a third world country and you don't have refrigerators or canning facilities

>>17945347
Here is the ingredient list for your Prego sauce:

Ingredients: Tomato Puree (Water, Tomato Paste), Diced Tomatoes In Tomato Juice, Sugar, Canola Oil, Contains Less Than 1% Of: Salt, Onions*, Spices, Citric Acid, Garlic*, Onion Extract, Garlic Extract.*Dried

Having more than 2 ingredients in your store bought tomato sauce is a big red flag.

When you buy tomato sauce it should have at most 2 ingredients, tomato and maybe a bit of salt.

The biggest red flag in store bought tomato sauces is sugar, which really ruins it.

When you cook with a tomato sauce like Mutti from Italy you add in whatever ingredients you want like olive oil, garlic, ground peperoncino, pepper, salt, fresh basil, etc etc.

Don't buy the pre-made store bought tomato sauce. It tastes like shit while at the same time making your own sauce with a fresh tomato base takes like less than 10 minutes.

>>17946811
Canned tomatoes are not as good as just buying a passata (a tomato puree) in a glass jar for making a tomato sauce.

>>17946855
I can assure you that every Italian household has a refrigerator.

Italians have all the canning, jarring, and packaging facilities as every other first world country.

Italians value a healthy, simple, laid back lifestyle. Simple fresh ingredients cooked along with hundreds of pastas makes this lifestyle possible.

>>17947498
go back to banging rocks together, wop

>>17947458
>you add in whatever ingredients you want like olive oil, garlic, ground peperoncino, pepper, salt, fresh basil, etc etc.
I don't have time for that shit.

>>17945420
Hey this was my post but I don't know why I wrote oregano, I use a mixed Italian seasoning not just 'oregano'.

Work with jarred or canned tomatoes like a product not like a sauce. These are simple sugary sauces with a small amount of herbs. Use it as an addition or a base for something else.

I get busy and run out of ingredients. So I always keep pasta sauce in the house. I prefer to stew my own tomatoes from scratch and if I don't have time I'll do this:

1/2 jar pasta sauce
2 whole ripe tomatoes chopped
1/4-1/2 cup olive oil
a shitton of peeled garlic to taste
1 tbsp basil
1 tbsp oregano
1 tsp marjoram
1 tsp red pepper flake
1 tsp black pepper
1 tsp salt
1 pat of butter

saute garlic and red pepper flake in oil until golden and add tomatoes, stir and break apart to bring out the liquid. simmer for 5-10 mins and add 1/2 jar pasta sauce. stir in the rest of the ingredients. simmer for 20 mins and add pat of butter.

wala.

Arrabiata? Use more pepper flake and sautee half an onion then drop in the garlic for a few mins.

Not even a homecook with respect for themself would use this shit frankly.

>>17948720
You say this because you're a shit cook.

good chefs have cigarettes and dino nuggies for dinner

>>17945925
>canned tomatoes is in the same ballpark as jarred pre-made pasta sauce
Are you having a burger moment right now chief?

Kindly remove yourself from the board, you fucking troglodyte.

>>17948744
What a complete fucking non-sequitor.

I'm not above kitchen shortcuts, but there is not a single fucking universe where using jarred sauces is valid, when making it yourself requires less than no effort and 3 ingredients at MOST.

Kys

>>17948770
>I'm not above kitchen shortcuts
I didn't say that. I said you're a shit cook. As obviously you can't take a small amount of jarred sauce and make it great. Obviously you are also poor. Guess how I figured that out?

>>17945347
Saute minced garlic and some chili flakes in olive oil. Add strained tomato and pepper. Stir and simmer for 5 minutes.

Add pasta water to sauce, add sauce to pasta, stir for a minute, drizzle good extra virgin olive oil while stirring more. Check seasoning. Done.


Better than canned pasta sauce. Wa la.

>>17948803
But what does any of that have to do with rising tea prices in China?

What a mental midget.

>>17945347
love this shit
tried "real" sauce and it was basically sour and not sweet at all
t. obese amerimutt

>>17948903

>>17948803
>resorts to personal attacks just to defend his jarred slop

>>17948803
>using prego instead of making a 10 minute sauce with canned Italian tomatoes makes you a shit cook that's also somehow broke

Let's all point and laugh at the American. Most burger-tiered brainrot ever typed.

Why is the argument always "It only takes 10-20 minutes to make your own sauce!"? If time is so important then making your own just automatically loses, prego and others like it take 2 minutes, it's literally on the packaging. If you want to argue time then you lose immediately, find a better point to make otherwise you sound like retards who hunt "for food" because they are incapable of walking 3 minutes to walmart and are too scared to admit they do it for fun.

>>17948803
where does one even begin with this burger-tier level of retardation holy shit lmfao
>only shit and broke cooks use Italian canned tomatoes instead of prego
the latter is more expensive, yoj are so retarded it cant even be conveyed in any of the human tongues.

>>17949088
what are you even doing on /ck/ when your cooking expertise and knowledge starts and ends with dino nuggets? stop digging yourself any further into this pit of embarrasment.

>>17949088
The argument is not just that it is fast. The argument is that for how little extra time it takes the improvement in flavor is very worthwhile.

My recipe(>>17948809) takes maybe 2 minutes of work and the sauce takes less time than getting a pot of water to boil and cook pasta, so why not make something 10x better?

>>17945347
Am I prego?

>>17946023
it works even faster if you process those bushels into jars before hand

>>17949096
>Sauce that simmers for 10 minutes
Sounds like shit

>>17949554
>t. jar sauce enjoyer
your opinion is not valid

>>17949566
Damn right I use jarred sauce, sauce I cooked for 2 hours and carried myself while tomatoes were in season. You eat semi raw tomato and think you can have an opinion lol

>>17949566
Damn right I use jarred sauce, sauce I cooked for 2 hours and jarred myself while tomatoes were in season. You eat semi raw tomato and think you can have an opinion lol

What's funny is that when my wife was prego, the red sauce stopped for a few months.

>>17949589
Hyper cooklet. You spent all that time growing tomatoes and you ruin them. Incredibly sad.

>>17945347
I doubt it. Its more likely they eat take away, frozen pizzas etc. If you're going to the effort to turn the stove on and cook then there's basically no reason not to make your own sauce, it takes a tiny fraction more effort, even less so for a chef. More puzzling still are people who go to the effort of chopping up vegetables, onions etc to add to it, at that point you're literally doing all of the prep of making a sauce except you're buying a jar of sauce at 4x the price of a can of tomatoes and some fresh basil.

>>17945416
I'm wondering where the hell on earth you live that a jar of pre made sauce costs less than a can of tomatoes, a sprinkle of dried herbs and an onion.

>>17945925
A can of tomatoes is just tomatoes, that's literally it. Occasionally they add salt. Nothing else. It isn't the vessel its packaged in that's the issue.

>>17950091
She's one of those stupid people who thinks that if you buy a sack of onions for $5, you use one onion for tomato sauce and the throw the rest away. I can hear you growing incredulous, but there are people who really do think like this.

>>17950115
You can literally buy single onions for $0.15 at any grocery

>>17948953
>why am I fat I eat less then my skinny friends

>>17950149
Smallest portion/cheapest here is 2 onions for €0.99. You can also get a bag with around 15 onions for €1.89.

>>17950149
this statement is literally false

>>17950149
They're $0.99 a lb here (min)

>>17948903
>tried "real" sauce and it was basically sour and not sweet at all
use canned tomatoes next time

>>17945347
I have a friend who's a chef at a pretty fancy restaurant and he will only cook dinner at the request of his family. Otherwise they're getting the kind of bare minimum cooking like your pic related.

>>17945347
>one can of san marzano tomatoes
>one jar of tomato paste
>garlic
>onion
>red pepper flakes
>one sprig of fresh basil
>one parmesan cheese rind
>olive oil
>butter
>salt
>pepper
>you can optionally add other herbs like thyme or oregano at your disgression

>take oil and sweat diced onion, then add diced garlic
>when garlic starts to toast, add tomato paste
>when the tomato paste starts to darken, add can of tomatoes
>let tomatoes heat up a little, then take a wooden spoon or spatula, and crush the tomatoes on the side of the pot(apparently people say this is optional but I do it anyway)
>add pepper, salt, sprig of basil, cheese rind, and butter
>remember that your sauce is going to be eaten with pasta, so it should be slightly too salty/peppery or it'll be bland once you eat it with pasta
>let simmer on lowest heat possible and check the sauce/stir once every 10 minutes
>as sauce reduces further you'll need to check/stir it more often
>when sauce is at your desired consistency take it off the heat and discard cheese rind and basil sprig

>>17951589
lot of work for just fucking sauce

>>17951598
To you maybe.
You can easily scale this up and freeze the sauce so you have more for the future.

>>17950115
>She's one of those stupid people who thinks that if you buy a sack of onions for $5, you use one onion for tomato sauce and the throw the rest away. I can hear you growing incredulous, but there are people who really do think like this.
Yep, vid related:

https://www.youtube.com/watch?v=1-I2LEB_AxY

>>17947458
there are plenty of sauces that fit the bill. They're just not the cheapo ones like prego or ragu.

>>17945347
Out of all the 'cheap' (Ragu/Classico/Bertolli/etc) pre-jarred spaget sauces, Prego is one of the best, fite me. Although that isn't really a high bar to clear.

>>17950115
>She's one of those stupid people who thinks that if you buy a sack of onions for $5, you use one onion for tomato sauce and the throw the rest away.
Because that's pretty much how it works, retard. Well, you don't throw them away, but you maybe get to use them for three or so meals max before they expire

>>17952679
have you tried cooking them?