Sunday, September 28, 2008

My Favorite Things: Spaghetti Sauce

just a quick entry - which I guess is better than no entries. I have a week off work next week (Yay for fall break!) and am planning a variety of decorating projects - so hopefully I'll have enough material for a few weeks of regular posts.

I have tried I don't know how many types of spaghetti sauce. Homemade sauces. Canned sauces. Organic sauces. Restaurant sauces.

I finally found my favorite: Bertolli Vineyard - Fire Roasted Tomato with Cabernet Sauvignon. MMMM. Good.


  1. I am SO trying that! Too bad I went grovery shopping last night.

    Also, since I forgot, should I comment here onr through livejournal?

  2. I'm more likely tos ee the comment here. Livejournal is just a feed - I can't tell when there's a comment unless I look for it.

  3. My husband and I love Bertolli's skillet dinners for two. It's a perfect meal, and all done in one pan (which is why I love it). I've never tried their sauces (outside of the skillet dinners) but I imagine it's just as wonderful!

  4. I think I've tried that before and its pretty good.

  5. Nicole -- You need to try making homemade sauce; it is so ridiculously easy. I double the following recipe and freeze several containers (2-cup Ziploc containers with the screw-top lids and a couple of the larger containers).

    6 oz. good olive oil (not extra-virgin)
    12 cloves garlic, thinly sliced (not pressed or minced)
    1 large or 2 medium Spanish onions, finely diced
    2 (28 oz. each) cans crushed tomatoes
    1 teaspoon Kosher salt
    1/2 teaspoon freshly-ground white or black pepper
    1 large handful julienned fresh basil leaves

    Add oil to a medium (or large if doubling) saucepan over medium heat. Once heated, add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and lightly brown. Next add the canned crushed tomatoes, salt, and pepper; stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

    Note--I use an entire package of fresh basil (found in the produce section of most supermarkets). San Marzano tomatoes are the best but also the most expensive. I splurge occasionally.

  6. I forgot to mention that as far as jarred sauces go, though, Bertolli is the best. I keep a jar at all times in the pantry. I used to buy Prego exclusively (because I liked the television commercial).

  7. Bertolli is my favorite brand of tomato sauce too! Although I haven't tried that variety. ;)

  8. I'll have to try that one. I'm very picky about my sauces too.