/ck/ - Food & Cooking

>all those pasta sauces based in 315
Liverpool here.
I'd like to support local businesses but there's no way I'm paying $8 fuckin dollars for a can of crushed tomatoes.

>>18127965
If you are only concerned with cost then no

just buy wegmans sauce and add garlic, cheese, or spices to make it your own thing.

>>18127965
>A decent sized jar costs like $2 when they go on sale
Yeah, if you like that shit

>>18127965
>Is there any point in making pasta sauce from scratch?
Yes.

>>18128058
who are you quoting and what are you talking about

A can of tomatoes is 85c, an onion is 20c, garlic is basically free, herbs are basically free if you're growing your own
What's the benefit in pre-made jarred sauce?

>>18128194
>can of tomatoes
might as well buy the fucking sauce at that point, fresh tomatoes aren't that much more expensive

i can get a bushel of tomatoes that makes around ~20 jars for 30 dollars

>>18128205
Good for the off season

If canned tomatos are cheaper than tomatoes then I might as well grow the shits and cook it myself

>Is there any point in making pasta sauce from scratch?
The enjoyment of the process and being creative.

>>18128194
>garlic is basically free
Garlic is around $30 a kilo.

>>18129603
less that ffifty cents a head

>>18129603
Which translates to less than 10 cents per clove.
A head of garlic is also small enough to fit in your pocket

>>18128090
I agree with the Wegmans stuff but don't forget a can opener.

>>18129603
WTF! Unless I'm staving off hoards of vampires I'm not going to need kilos of garlic.

I do both. Raos is the best but expensive. So I only keep a jar or so on hand for lazy emergencies. I usually like to buy some San marzanos and use those to make sauce but that's a time investment.

What you want is Passata.

I actually like making tomato sauce, and cost is comparable if not cheaper if you use canned tomatoes or if the fresh ones are on sale

Tastes way better if you just get yourself some Mutti tomatoes, canned or crushed, obviously, and make the sauce you want. Of course certain sauces taste better when made from fresh tomatoes. Make sure to get some tomato puré too. They come in tubes, and I like to use Mutti Doppio.

>>18129734
>>18129699
>>18129667
I live in Romania. I need it.

>>18128205
In some places (northern Yurop) fresh tomatoes aren’t that nice regardless of season. Sauce made from Italian canned tomatoes tastes an awful lot better than premade stuff. That’s why Bugialli, Plotkin etc. say that using them is totally fine.

>>18127965
I think its most worth it to make your own, from a can of stewed tomatoes, or crushed tomatoes. make sure the can says some permutation of the letters D.O.P., and that there is no citric acid in the tomatoes.
Ive found that when making a sauce from scratch, the DOP cans are way better than fresh for most applications. the other upside is that when cooking from scratch, you can simmer your sauce for as long as you like. many prejarred varieties have small warnings on the label to not boil their sauce, because it will separate.
my two favorite jarred sauces are victoria's vodka sauce, and trader joe's arrabiatta (this one can take a good simmer).
Cento makes some pretty decent jar sauces, you just have to know how to cook with pasta water and toss the noodles in a frying pan.

>>18129821
ive worked in restaurants, and have come to the conclusion that most serious chefs dont fear a quality canned tomato. mostly because there is history behind the product that overshadows the convenience it would provide a commercial establishment.
that all said, it is not inherently unwise to be untrusting of mass produced food. being discerning of what you ingest is best practice, imo.

>>18127965
>A decent sized jar costs like $2 when they go on sale so I've never bothered
a cheap jar of prego or huntz pasta sauce is $2 on sale. all those pictured jars are like $8, $4on sale

>>18128205
Well aren’t you just a fucking moronic cooklet.

I like this stuff because it's industrial strength