This Will Make Store-Bought Tomato Sauce Taste So Much Better
Additionally, it takes very little time. Cooking your own tomato sauce is a fantastic thing to do, but it is not always practical to do so throughout the course of a hectic weekday when dinner needs to be put together in a matter of minutes. Alternatively, you may be preparing a time-consuming meal such as lasagna and would like to save some time in the kitchen. Sometimes you simply have to crack open a jar of store-bought tomato sauce and eat it right now. There are several decent types of tomato sauce available at your local supermarket (we prefer Rao’s), but they might all benefit from a little improvement.
Never serve store-bought spaghetti sauce directly from the jar, even if you’re pouring it over something that’s sizzling hot, such as cooked pasta or meatballs, according to the package directions. It just takes a few minutes on the burner to bring all of the components together, which improves the flavor and scent of the finished product significantly. Allow the sauce to reduce on a low heat for 15 to 30 minutes, if you have the luxury of time. Sugar and other substances will be concentrated, resulting in a more intense flavor.
Serving canned spaghetti sauce directly from the jar is not recommended, especially when you are pouring it over anything that is still hot, such as cooked pasta or meatballs. It just takes a few minutes on the burner to blend all of the ingredients together, which improves the flavor and scent of the finished product dramatically! For best results, cook the sauce on a low heat for 15 to 30 minutes, depending on how long you have to spare. In order to have a more strong flavor, the sugar and other substances will be concentrated.
Spice it up
If you’re using a simple tomato sauce (marinara), you may add seasonings to it to give it a little more taste. Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning mix are all excellent additions to a dish of roasted vegetables. Dried herbs and spices should be put at the beginning of the cooking period so that they have time to blossom before being cooked further. Fresh herbs, such as basil or oregano, should be added at the conclusion of the cooking process, just before serving the sauce.
In comparison to fresh herbs, the leaves have a slimy feel and don’t provide much flavor to the sauce, whereas fresh herbs do.
10 Easy Tricks to Make Store-Bought Pasta Sauce Taste Homemade
There’s nothing better than fresh, handmade tomato sauce, but in order for the flavors to properly emerge, the sauce should be simmered for several hours. And while it is very worthwhile to do so if you have the time, it is not always possible on some evenings. That is where the pre-made items come into play. Jarred pasta sauce isn’t the same as fresh pasta sauce, but it’s a cinch to spice up when you’re in a hurry and need something delicious.
Here are 10 tips for making store-bought spaghetti or marinara sauce taste like you cooked it yourself if you don’t want anybody to find out about your “secret recipe.”
1. Start with Sautéed Vegetables
A true, handmade tomato sauce is unrivaled in flavor, but it must be simmered for several hours to allow the flavors to fully emerge. Moreover, while it is very worthwhile to do so if you have the opportunity, it is not always possible. That’s where the pre-made items come into play. It’s true that jarred spaghetti sauce doesn’t have the same flavor as fresh, but it’s a cinch to spice up when you’re in a rush. Here are 10 tips for making store-bought spaghetti or marinara sauce taste like you cooked it yourself if you don’t want anybody to find out about your “secret recipe”:
2. Add Some Meat
Although there’s nothing better than fresh, handmade tomato sauce, it normally requires many hours of simmering to fully develop the flavors. And while it is very worthwhile to do so if you have the opportunity, it is not always possible. The pre-made items come into play here. Jarred pasta sauce isn’t the same as fresh pasta sauce, but it’s a cinch to spice up when you’re in a hurry and need something quick. Here are 10 tips for making store-bought spaghetti or marinara sauce taste like you prepared it yourself if you don’t want anybody to know your “secret recipe.”
3. Spice It Up
A few herbs and spices may make a significant difference in the flavor of a pre-made sauce. If you enjoy a little spice, you may add a teaspoon or two of thyme, oregano, basil, or even a little sprinkle of red pepper flakes to the dish. It’s important to realize that some of these components may already be present in your sauce, so don’t go crazy with them. If the sauce appears to be too liquid, thicken it with a few teaspoons of tomato paste to give it a richer tomato flavor while also thickening it.
4. Deglaze Your Pan
Cooking vegetables or meat in a pan before adding the sauce will allow any portions that have adhered to the bottom of the pan to come to the surface and be released more easily. This is referred to as deglazing, and it aids in the incorporation of all the ingredients into your sauce that would otherwise be burned on the surface of the cooking pan.
5. Add a Spoonful of Sugar
Although it may seem unusual, a small amount of sugar may help bring the flavors of a tomato sauce together. It helps to balance out the acidity of the tomatoes while also enhancing their natural sweetness. If your sauce is already acidic, a teaspoon to a tablespoon of vinegar should be plenty, and you may not need any at all. It’s all a question of personal choice.
6. Let It Simmer
Allow your sauce to boil for a few minutes if you have the luxury of time. Even if it’s only for 20 minutes, it will assist to concentrate the flavors and thicken the sauce significantly.
7. Throw in a Handful of Greens
By concealing greens in your spaghetti sauce, you may obtain an additional serving of veggies. Just before serving, add a handful of spinach, chopped kale, or basil strips to make a healthier, heartier sauce by stirring them in just before serving.
8. Save Some Pasta Water
Save some of the cooking water from your pasta and add it to your tomato sauce a few tablespoons at a time after it’s completed cooking, as needed.
The starchiness of the pasta water aids in the binding of the ingredients and the improvement of the texture.
9. Add a Little Dairy
Just before serving, whisk in roughly a half-cup of heavy cream or milk to make the sauce creamy and rich in texture. My personal preference is to use a scoop of ricotta cheese, but you can also use cream cheese, mascarpone cheese, or crème fraîche if you like. It imparts silkiness to the texture and improves the coating of the pasta. If you have any parmesan rind leftover, you may put it in as well while the dish is cooking to add richness to the flavor.
10. Finish with Butter
When the sauce has been cooked through and you’re ready to remove it from the heat, add a pat of butter and whisk well. It may appear unusual, but it is a tactic that expert cooks employ in a variety of sauces. A tablespoon or two increases the flavor depth and smoothness of the texture, while also helping to reduce the acidity of the dish. Are there any ways you use to jazz up canned spaghetti sauce that you would want to share? Please share your thoughts in the comments section. Do you want to learn how to use Microsoft Excel and improve your chances of landing a job working from home?
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Images courtesy of Shutterstock of sautéed onions, Bolognese sauce, jarred sauces, butter, and parmesan cheese
Tasty Spaghetti Sauce
Regardless of whether there was a major typographical error in this recipe or whether I was stupid enough to fall for a prank, This adds a whole new meaning to the phrase “That’s-a spicy sauce!” Despite the fact that I used only a few tablespoons of pepper, the recipe turned out to be completely inedible. More information can be found at
- I substituted 1 tablespoon of Italian Seasoning and 1 tablespoon of Oregano for all of the other flavors in this recipe (too much spice otherwise).
- This takes a lot of the tomato-y (sp?) flavor from the sauce and imparts a deep, rich flavor and taste to the sauce.
- I mean no offense to the author; I simply wanted to add my two cents to the recipe.
- It has precisely the same components as the original recipe, except, as many reviewers have noted, my original recipe uses just one-third of the spices.
In any case, I’m going to add another can or two of tomato sauce while it’s cooking because I was foolish and read the reviews before making the sauce.
a valuable lesson Have a look at the reviews More information can be found at
- If you use freshly ground pepper from your own ppr grinder, you can speak to the issue of too much or too little pepper.
- Made exactly as directed, with the exception of cutting back on all of the spices by around half and adjusting at the end (also added 1 tsp or so of sugar at this point).
- I would absolutely make this again, but I would add a little extra tomato sauce water or wine to the sauce as it was cooking to give it a little more depth.
- It’s a fantastic piece.
- It appears that the first person to score this did something incorrectly, since I have received no negative feedback at all.
- It’s a little hot, but nothing my three and six-year-old children can’t take, and they don’t care for spicy food in general.
- Thank you very much.
What Are Good Spices For Spaghetti Sauce?
Regardless of whether there was a significant typographical error in this recipe or whether I was foolish enough to believe it was a joke, As a result, “Thats-a spicy sauce!” takes on new significance. However, despite the fact that I used only a few tablespoons of pepper, the dish was completely inedible. More information can be found at
- In place of all of the other flavors, I used 1 tablespoon of Italian Seasoning and 1 tablespoon of Oregano (too much spice otherwise).
- There is a significant reduction in tomato-y (sp?) flavor, which results in a deep, rich flavor and taste in the finished sauce.
- It is not meant as a criticism on the author; I simply added my two cents to the mix.
- It has precisely the same components as the original recipe, but, as many reviewers have noted, my original recipe uses just one-third of the spices in the original.
- The sauce is being cooked now, and silly me read the reviews while it was cooking.
- A couple more pastes to hopefully skim the spices away, or else I’ll have wasted a lot of time and money on this project!
- Because pepper, once ground, loses its life quickly, only when using freshly ground pepper can one speak to the issue of using too much or too little pepper.
- All of the spices were reduced by half, and the final proportions were adjusted thereafter (also added 1 tsp or so of sugar at this point).
- The sauce was delicious and I will certainly make it again, however I would add a little extra tomato sauce water or wine to the sauce while cooking the pasta.
- Exceptional work.
- It appears that the first person to score this did something incorrectly, because I have received no negative feedback.
- Despite the fact that it is mildly spicy, it is not too hot for my three and six-year-old children, who do not enjoy spicy foods.
- I appreciate it.
Either there was a significant typographical error in this recipe or I was gullible enough to fall for a practical prank. This adds a whole new meaning to the phrase “Thats-a spicy sauce!” Even though I used only a few tablespoons of pepper, the recipe turned out to be completely inedible. More information can be found at
- 1 tablespoon Italian Seasoning and 1 tablespoon oregano were substituted for the rest of the ingredients (too much spice otherwise).
- This takes a lot of the tomato-y (sp?) flavor from the sauce and imparts a deep, rich flavor and taste to it.
- I mean no offense to the author; I simply wanted to add my two cents to the recipe.
- It has precisely the same components as the original recipe, although as many reviewers have noted, my original recipe uses just one-third of the spices.
In any case, I’m going to add another can or two of tomato sauce while it’s cooking because I was foolish and read the reviews.
a lesson was learnt have a look at the testimonials More information can be found at
- Because pepper, once ground, loses its life quickly, only when using freshly ground pepper can one speak to the issue of too much or too little pepper.
- Made exactly as directed, with the exception of reducing all of the spices by around half and adjusting at the end (also added 1 tsp or so of sugar at this point).
- I would absolutely make this again, but I would add a little extra tomato sauce water or wine to the sauce as it was cooking to give it a little more flavor.
- It’s really good.
- It appears that the first person to review this did something incorrectly, because I have had no complaints at all.
- It’s a little hot, but nothing my three and six-year-olds can’t take, and they don’t care for spicy food in general.
- Thank you very much.
The sweetness of a tomato-based pasta sauce is one of the most significant taste characteristics to detect. Brown sugar offers sweetness as well as depth and richness, thanks to the presence of molasses in the sugar crystallization process. You should keep in mind that a sauce with too much sweetness might become cloying to the point of being disagreeable. Brown sugar should only be used in very tiny amounts in this recipe. Using a teaspoon per quart of water should be plenty, but you may want to go a little higher or lower depending on your personal choice.
A tomato-based pasta sauce’s sweetness is one of the most prominent flavors to detect. With its molasses content, brown sugar gives a depth and richness to the dish, as well as a sweet flavor. Take note that too much sweetness might make a spaghetti sauce cloying and unappealing to the point of being unusable. Brown sugar should only be used in modest amounts in this recipe. Using a teaspoon per quart of water should be plenty, but you may want to go a little higher or lower depending on your personal taste.
Despite the fact that salt is one of the most vital spices since it is frequently used in spaghetti sauce, it is not the most important. In fact, if you utilize the other herbs and spices appropriately, it is possible to make a perfectly delicious spaghetti sauce without using any salt at all. Salt, on the other hand, can improve the overall flavor profile by bringing other flavors to the forefront. It is also necessary for ensuring that the tastes of the other flavors blend correctly with one another.
Despite the fact that salt is one of the most vital spices since it is frequently added to spaghetti sauce, it is not the most important. As long as the other herbs and spices are used appropriately, it is feasible to make a perfectly delicious spaghetti sauce without using any salt. Salt, on the other hand, can improve the overall flavor profile by bringing other flavors to the forefront of the palate. Other tastes must be blended appropriately in order for them to work together well. If you’re using pre-made spaghetti sauce as the foundation for your own sauce, you may not need to add any more salt because the pre-made sauce will most likely already include some salt in it.
While black pepper will give more than enough heat for many individuals, a dash or two ofcayenne peppercan assist to enhance the tastes of your other seasonings. Keep the amount you use in check to prevent making the meal excessively spicy.
8 Ways to Elevate Canned Spaghetti Sauce
Buttered Side Up/The Pioneer Woman I know what some of you are thinking: “ Cannedspaghetti sauce?! “That’s the work of the Devil!” I’m quite sure we can all agree that the finest spaghetti sauce will always be fresh, homemade spaghetti sauce. The same can be said for practically any handmade cuisine vs store-bought food. The fact is that we all have those days when our schedules are too hectic to devote the necessary time to making a great pasta sauce. We either forgot to start supper until 30 minutes before it was time to eat, or we were out of the home all day and couldn’t devote the necessary time to meticulously crafting a sauce before dinner.
Pasta sauce from a can (or jar) comes to the rescue!
With a few basic elements, you may get a taste that is more similar to that of fresh, handmade food. My favorite techniques to make bottled spaghetti sauce more interesting are listed below!
1 – Extra virgin olive oil
Making your sauce taste better will be made easier by using a generous amount of a delicious olive oil in the recipe. You may either add it to the pot at the beginning of the cooking process or sprinkle it on right before serving as a finishing oil. It’s entirely up to you!
2 – Fresh garlic
Yes, I am aware that the ingredients for your bottled spaghetti sauce include garlic. The flavor will be more distinct and intense if you use fresh garlic, and the sauce will taste more homemade if you do it as well as you can.
3 – Meat
I enjoy adding extra protein to bottled spaghetti sauce when I make it from scratch. It enhances the flavor and adds a textural aspect to the dish. Furthermore, it will assist you in keeping your stomach full for a longer period of time! You may use any meat you have on hand, such as ground beef, sausage, meatballs, chicken, or a combination of meats. Begin by browning the beef in a skillet with the garlic until it is no longer pink. When the meat is just partly done, you may add the sauce and let it to continue cooking in the sauce, which will give additional flavor to the meat.
4 – Hot pepper flakes
Hot pepper flakes are another method to add a little additional spice to your dish. Yes, you could just buy hot Italian sausage for that spike of heat, but for those of us who are sort of weak about spicy cuisine, it’s good to be able to choose the quantity. And certain foods, like ground beef, don’t have a “hot” option. When you add the pepper flakes, it doesn’t really matter when you do it. Just keep in mind what it is that you want spicy: the meat or the sauce? I put mine to my meat since I wanted the sausage to taste hot.
5 – Red wine
Wine dramatically enhances the flavor of your sauce by adding another layer of complexity. Consider this to be similar to vanilla extract. Given the limited time available to cook out the alcohol, you want to use only a small amount, just enough to flavor the sauce without imparting too much of an alcohol flavor. Depending on how much sauce you’re preparing, a few of teaspoons should be plenty.
6 – Fresh or dried herbs
Again, herbs may be included among the components in your sauce, but adding fresh or even dried herbs can assist to enhance the tastes. If you are using dried herbs, you may add them at any point throughout the cooking process. Using fresh herbs, you may wish to add them at the end or as a garnish to ensure that the fresh flavor is not lost in the cooking process.
7 – Cheese
Cheese, cheese, cheese. It may be used to conceal a variety of sins, including monotonous spaghetti sauces. If you don’t have Parmesan on hand, you can easily use cheddar, Colby, mozzarella, or whatever else you have on hand instead. I really prefer to use a blend of cheeses, such as mozzarella, that are more melty and a cheese that has more bite, such as Parmesan, in my dishes.
8 – Cream and/or butter
A buddy of mine taught me how to make a tomato sauce with cream for the first time. A red sauce had been prepared, and towards the end, after plating the pasta and sauce, he drizzled heavy cream on top of the dish. While I was watching, I was little terrified that the acidity of the tomatoes might cause the cream to split. However, after tasting the concoction, I was persuaded otherwise. It was just fantastic. As an added richness, I like to sprinkle a small amount of cream on top of my spaghetti sauce before serving.
Make sure to tell us about your favorite additions in the comments section below!
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Spicy Spaghetti Sauce
Preparation time: 30 minutes Cooking time: 2 1/2 hours
6-and-a-half cups I enjoy that this rich pasta sauce comes together quickly and cooks in a short amount of time (a couple of hours). My husband and I have a lot on our plates right now, between having two children and caring for 25,000 game birds on our farm. Recipe photo courtesy of Taste of Home for Spicy Spaghetti Sauce
- Ground beef (about 1 pound)
- 1 big onion (chopped)
- 1 can (46 ounces) tomato juice
- 1 can (12 ounces) tomato paste
- 1 can (4 ounces) mushroom stems and bits, drained
- 1 can (46 ounces) tomato juice
- 1 can (12 ounces) tomato paste Fresh parsley, garlic salt, 1 tablespoon dried basil, 2 teaspoons sugar, 2 teaspoons dry oregano, 1/4 to 1/2 teaspoon crushed red pepper flakes, 3 bay leaves, hot cooked spaghetti, tossing to combine.
- Cook the beef and onion in a Dutch oven over medium heat until the meat is no longer pink, then drain the liquid. Bring the tomato juice, tomato paste, mushrooms, and spices to a boil, stirring constantly. Reduce the heat to low and cook, uncovered, for 2-1/2 hours, stirring occasionally, until the vegetables are tender. Remove bay leaves from the dish. Toss with spaghetti to complete the meal.
13 Tips To Make Jarred Pasta Sauce Taste Homemade
How would you want to make that jar of store-bought spaghetti sauce taste more like the genuine thing? Here are some simple techniques for infusing handmade flavor into canned spaghetti sauce. In addition, I’ll share a simple recipe for transforming plain-Jane commercial marinara and spaghetti sauce into a chunky, meaty, spicy, irresistible sauce that’s perfect over your favorite linguini, tossed in your next penne bake, or spooned over roasted spaghetti squash (or any other squash you like).
It is common for me to keep a jar or two of plain marinara sauce on hand for quick and easy dinners, but that does not mean I use the pasta sauce straight out of the jar every time.
Here are some basic techniques and a couple of entertaining tactics for making your store-bought spaghetti sauce taste more like homemade.
1. Choose simple jarred pasta sauce
Buy simple marinara sauce to start with– preferably one that does not contain any sugar or corn syrup– and follow the recipe from there. The store-brandstend has shown to be the most effective for me. They often have the fewest ingredients and have the nicest taste. Also, avoid sauces that contain extra vegetables or are enhanced with cheese, as well as creamy sauces and wine-infused sauces. They don’t have the handmade flavor you’re looking for, yet it’s simple to achieve with a few ingredients from your refrigerator and pantry.
2. Choose the right pan
To doctor the pasta sauce into the pan, use a 10′′-12′′ skillet with 2′′ to 3′′ high edges and a tight-fitting cover. If you try to accomplish this in a 2-3 quart saucepan, it will take an eternity since saucepans are narrow and tall, rather than broad and shallow, and as a result, you will spend an excessive amount of time stirring and boiling down the vegetables, meat, and other components. I prefer to cook in a large skillet, especially while cooking mushrooms, since it allows them to brown without being crowded.
3. Load up on veggies
Fresh vegetables will breathe fresh life into your premade spaghetti sauce, but they must first be sautéed before being added to the sauce. Don’t put raw veggies immediately into the sauce; they’ll either be crunchy or will take an hour to soften depending on how long they’ve been cooking.
Cook chopped veggies in a few tablespoons of olive oil, or some rendered fat from sausage or ground beef, until they’re soft and aromatic, about 10 minutes. This gives the spaghetti sauce a chunky handmade taste when combined with it.
Great veggie additions:
For those who like a rich meaty sauce, they can choose for a classic hamburger or experiment with some delectable alternatives. Cook your protein of choice in a skillet until it is browned, then transfer to a large mixing bowl. If there is any fat remaining in the skillet, drain it all except for about 1 tablespoon (which will be used to sauté the vegetables). You will not need as much if you are substituting pancetta, pepperoni, or salami for the bacon. If you’re making a 24-ounce jar of spaghetti sauce, one-half to three-quarter cup should be plenty.
- Ground beef, Italian sausage, ground pork, and leftover chicken are all good options.
- Ground turkey, ground chicken, pulled pork, ground bison
- All of these are options.
5. Raid the pantry
You’d be amazed at how nicely antipasto dishes pair with a classic pasta sauce like Alfredo. With the addition of olives, artichokes, and sweet roasted peppers, tinned tomato sauce will take on a whole new flavor profile. There’s no need to heat canned vegetables; simply drain them thoroughly and chop them finely (if necessary) to create a chunky pasta sauce that’s bursting with Italian flavors.
6. The spice jar
Incorporating dried herbs and spices into pre-made marinara can significantly improve its flavor and/or entirely modify the sauce’s appearance. Yes, the typical herbs such as basil, oregano, marjoram, and bay leaf are OK. However, a dash of cayenne pepper or some crushed red pepper flakes will give this dish a fiery, tempting kick. Also, try chopping up entire fennel seed to bring forth a subtle anise taste that is characteristic of Italy. Sauté the veggies with the spices for a few minutes, until the fragrances begin to fill the room.
It just takes a minute for the garlic to get aromatic, and if the chopped garlic is introduced too soon after the vegetables, it will burn.
7. The wino and I know…
Sauces made from jars benefit from a few sips of wine (red or white) or other types of alcohol to enhance their flavor. When it comes to wine, choose a brand that you enjoy drinking. It does not have to be an expensive bottle of wine; just a quality table wine would suffice. To make the sauce, use around 1/3 to 1/2 cup. Pro Tip: I pour the wine right into the pasta sauce container, screw on the top, then shake it up to mix everything together. The wine will loosen any remaining marinara sauce in the jar, allowing you to pour it directly into the spaghetti sauce together with the wine at the same time, saving you time.
8. Moo-ve over
Simple canned spaghetti sauce may be converted into a rich, creamy, and luxurious sauce by adding. you guessed it. cream. Cream. To thicken a store-bought marinara, whisk in heavy whipping cream (or normal) and cook at a moderate boil until the sauce has thickened. When heated, heavy whipping cream is sufficiently stable to ensure that it does not degrade.
In comparison to whole milk, half and half has a lower fat level and is less rough; if you want to use half and half, wait until you’ve removed the sauce from the heat before whisking it in. To make 24 ounces of jarred spaghetti sauce, use approximately 1/2 cup.
9. Let’s talk cheese
If you have a leftover rind of parmesan, pecorino romano, or other end-piece remains of hard Italian cheese, you may add them into your sauce to simmer while the rest of the ingredients cook (just be sure to fish it out before serving). Any pasta sauce that includes the rind will have a deeper umami flavor (or soup). Of course, you may always top your spaghetti with more cheese if you like. Consider using grated parmesan and pecorino cheese instead of the more traditional technique and topping your doctored-up spaghetti sauce with pieces of fresh mozzarella or a scoop of ricotta for an authentic flavor of home.
10. Fresh herbs
Adding fresh herbs to the sauce while it is simmering, or after it has finished cooking, increases the freshness aspect. Fresh thyme, basil, or parsley are excellent herbs to use when cooking. When using fresh oregano, be sure to use a little quantity (1/2 -1 teaspoon) because fresh oregano may be overwhelming. Although rosemary is a touch too aromatic and piney for tomato sauce, if you like it, add it sparingly in your recipe. Garnish your homemade spaghetti sauce with fresh basil, parsley, or a combination of the two.
11. Give it a little time
As soon as you’ve created your sauce, turn the heat down to medium low and allow it to simmer for 20 to 30 minutes to allow the flavors to blend. While cooking, stir the pot regularly, but keep it covered to prevent the contents from burning. That small amount of simmering time will undoubtedly improve your spaghetti sauce and bring out the taste of the chunky handmade ingredients.
12. Sea food? Eat it!
In the mood for seafood? It’s simple to make a store-bought spaghetti sauce more fish-friendly by substituting fresh seafood for the beef. Using your preferred vegetables, spices, and wine, make a canned pasta sauce and then top it with your favorite ingredients (in the shell for clams and mussels, or peeled shrimp). Stir occasionally for 10-12 minutes after covering with the lid. The shells will pop open, and you’ll have a delicious and simple Fruits de Mer on your hands. Canned sardines are my go-to ingredient for infusing marine flavor into any premade pasta sauce recipe.
Give it a go.
Add half a cup of clam juice to the mix to give it a more seafood taste (or evenClamato).
Great seafood and shellfish options:
- Clams (fresh or frozen)
- Shrimp (fresh or frozen)
- Bay scallops
- Canned sardines
- Mussels (fresh or canned)
- Clams (canned or fresh)
- Langostinos (fresh or frozen)
- Calamari, lobster tails, fresh or frozen crawfish tails (shelled), and other seafood are available.
13. Pasta water
If your sauce becomes too thick, use this restaurant tip and add roughly 1/2 ladle of pasta cooking water at a time until it thins down again. (In this case, the water in which the spaghetti is being cooked.) Not only will the water thin out the sauce, but the starch from the noodles will also give the sauce a little body and thickness.
Grab a jar of marinara the next time you find yourself wondering, “What should I make for dinner?” then go through your refrigerator and pantry for ideas. It’s right there, and you can do it yourself. Make sure to also check out my cheater’s chunky spaghetti sauce recipe, which is included below.
What to serve with doctored up pasta sauce:
- Crispy Belgian Endive and Walnut Salad
- Crusty French Bread with Boursin Cheese
- Cheddar Chive Popovers
- Simple Green Leaf Salad with Shallot Vinaigrette Drop Biscuits made with only three ingredients
Cheater’s Spicy Turkey MushroomWine Pasta Sauce
The following is a classic method of enhancing a basic jar of marinara for pasta night. It’s thick, rich, and meaty, and it’s packed with easily recognizable vegetables. It goes well with pasta, zoodles, spaghetti squash, and other similar dishes. Course Course I: The Main Course Cuisines include American and Italian. Spaghetti sauce made by cheaters, spaghetti sauce made by cheaters Preparation time: 15 minutes Preparation time: 20 minutes Time allotted: 35 minutes Servings4
FOR DOCTORED MARINARA SAUCE:
- 2tablespoonssolive oil divided
- 1poundhot italian turkey sausage removed from casings
- 1/2bell pepperchopped
- 1 carrotpeeled and diced
- 1-2large cloves garlicminced
- 1/2taspoondried basil
- 1/2taspoondried oregano
- 1/4taspooncrushed red pepper flakes
- 1/2cupred wine
- 1/2cup Optional: garnish with fresh herbs such as parsley or basil
- Optional: parmesan rind
- In a skillet, heat one tablespoon of olive oil over medium high heat until shimmering. Break up the turkey sausage with the back of a spoon or fork once it has been added. Cook for 3-4 minutes, or until the vegetables are largely cooked. Transfer the meat to a large mixing basin and set it away for later
- Add 1 1/2 teaspoons of olive oil to the skillet and turn it back on to medium heat. Cook the mushrooms in a single layer, tossing them periodically, until they have reduced by approximately half and have browned, about 15 minutes. In a separate bowl, combine the onion, bell pepper, and carrots with the remaining 1 1/2 tablespoons of olive oil. Cook for 3-4 minutes, or until the vegetables are tender. Stir in the garlic, crushed fennel seed, basil, oregano, and red pepper flakes until everything is evenly distributed. Allow the garlic and herbs to cook for one minute, or until they are aromatic. Return the turkey to the stove and whisk in the marinara sauce and wine until well combined. You can boil the sauce with the rind of one or more parmesan cheeses if you have any leftover
- However, you must take the rind out before serving. Cover with a cover, decrease the heat to medium, and cook for 20 minutes, stirring periodically, until the vegetables are tender. If the sauce begins to burn or becomes too thick, you may thin it out by adding a little more wine (approximately 1/4 cup) or half a ladle of pasta water.
345 calories|23 grams of carbohydrates|22 grams of protein|18 grams of fat|5 grams of saturated fat|60 milligrams of cholesterol|1963 milligrams of sodium|1125 milligrams of potassium|6 grams of fiber|15 grams of sugar|3950 international units (IU) of vitamin A|70 milligrams of vitamin C|67 milligrams of calcium|13 milligrams of iron
Pin “13 Tips To Make Jarred Pasta Sauce Taste Homemade” For Later!
When my Epi Test Kitchen colleague Anna Stockwell was whipping up batches and batches of Parmigiana—with anything from chicken to eggplant to veal and everything in between—the Epi staff was pleasantly delighted by how much we appreciated the sauce. Why? It was extracted from a jar. We are big supporters of anything that helps us save time on weeknight dinners, and jarred spaghetti sauce is absolutely one of those things for us. Consequently, similar to what we did with butter and peanut butter before, we decided to put several jars to the test in order to determine which sauce to use when a four-hour marinara just isn’t doable.
- To get you started, I’ve compiled a list of 10 sauces to try, ranging from Rao’s, which is a staff favorite, to the cult classic Trader Joe’s brand, to the actually-classic Classico.
- Most of them tasted flat right out of the jar, several tasted suspiciously artificial, and virtually all of them were disappointing.
- However, this does not imply that we would eliminate canned sauce from our cupboard.
- You only need to follow a few simple procedures before you can begin using it.
1. Heat It
You should never pour canned sauce directly onto spaghetti and call it a meal. Ensure that the spaghetti sauce is heated in a separate pot at the very least. Warming the sauce will bring out the flavors of the spices and stimulate the caramelization of the sugars as the scents are released. (After all, you want your meal to smell pleasant, don’t you?)
2. Flavor It
Even better, add some seasoning! Once the sauce is heated, taste it and adjust the flavor as needed. Perhaps a pinch of salt, a sprinkle of red pepper flakes, or a clove or two of fresh garlic would be appropriate additions. You might also use dried or fresh herbs, such as oregano, basil, thyme, tarragon, and parsley, which are all delicious.
Do you want to take it to the next level? Alternatively, some chopped anchovies (or anchovy salt), olives, or lemon zest and/or juice might be added. This combination of flavors adds layers of taste to the sauce and gives it either depth or brightness, depending on the component.
3. Cook It
Consider using the canned sauce in the same manner as you would a can of whole or crushed tomatoes if you really want to get inventive. Cook the garlic and onion until soft, then add the wine and allow it to deglaze the pan, releasing any (flavorful) pieces that have accumulated at the bottom. Taste after you’ve added the sauce. In order to truly concentrate that flavor, you can reduce the jarred sauce a bit—you can even let it dry out in the pan until it’s caramelized (and then thin it back out with pasta boiling water) to really concentrate it and give the sauce body.
If required, add a splash of vinegar or a teaspoon of sugar to help balance the flavor of the sauce.
4. Enrich It
Do you want to change the sauce into a creamy, rich texture as soon as possible? Add a couple spoonfuls of heavy cream and mix well. Alternatively, you may use butter to complete the sauce, like in the popularMarcella Hazan technique. A few handfuls of grated Parmesan or another hard cheese might also be added to the boiling sauce while it’s still hot. Do you have any goat cheese on hand? Regular marinara is transformed into a creamy, tangy pasta sauce that goes well with any vegetables you happen to have on hand when you add some to it.
A generous sprinkle of extra-virgin olive oil, mixed in after the dish has been finished cooking, is also a good idea.
Sauté mushrooms or caramelize fennel in lots of olive oil to add some vegetable richness to your dish.
In a large mixing bowl, combine the cooked meat or veggies with the canned sauce.
5. Bake It
The Epi staff’s preferred method of preparing jarred pasta sauce is to bake it, which allows the sugars to caramelize fully and the tastes to simmer down and deepen, as well as take on some of the flavor of the items with which the sauce is prepared. It may be used to make Parmigiana, Lasagna, Meatballs, Baked Ziti, or any other recipe that calls for a baked tomato sauce.
Doctored up Spaghetti Sauce (from a jar)
It has been doctored up I prepare spaghetti sauce virtually every single week, and it’s one of my favorite dishes. Beginning with a regular jar of store-bought spaghetti sauce, this method transforms it into a robust meat sauce that can be used in a variety of different meals. Everyone can agree that a red sauce usually tastes better after it has been allowed to sit for a number of days. Using a jar of sauce just adds to the flavor of the meat sauce, which has been simmering all day.
How to doctor up a jar of spaghetti sauce:
It all starts with the addition of vegetables and ground meat. The flavors of onion, bell pepper, and garlic are fantastic! This vegetable combination is the foundation of many of my meals, and for good reason!
I put the veggies in the pan with the meat at the same time and cook everything together until it’s done. It enhances the taste of the meat while also saving time. We often use ground beef, but you may substitute any of the other ingredients listed below.
What other kind of meat can you add to spaghetti sauce?
- Ground beef, ground turkey, Italian sausage (I would only advocate using this for half of your meat), and venison are all good options.
Ground beef, ground turkey, Italian sausage (I would only recommend using this for half of your meat), and a variety of other meats are available.
Recipes using spaghetti sauce:
- Cheesy Lasagna, Italian Pasta Bake, Stuffed Shells with Spinach, and more dishes are available.
Our favorite way to consume this pork sauce is over a simple spaghetti dish like this one! Simply cook your pasta, combine it with the sauce, then top it with more parmesan cheese to make it delicious! It is not uncommon for us to prepare a double batch of this doctored up spaghetti sauce and keep it in the freezer for a quick weekday supper. Simply defrost in the refrigerator before re-heating over a low heat in a saucepan.
Doctored up Spaghetti Sauce (from a jar)
Preparation time: 15 minutes Cooking Time: 25 minutes Course:dinner American and Italian cuisines are available. Servings:6people
- 2tablespoonsolive oil
- 2poundsground beef(or a mixture of beef and turkey)
- 1small yellow onion(diced)
- 1small green bell pepper(diced)
- 4garlic cloves(minced)
- 1teaspoongarlic powder
- 1teaspoonitalian seasoning
- 24ouncejar of store-bought pasta sauce
- 14.5ouncecan of petite diced tomatoesdrained
- Prepare the vegetables by chopping the onion and pepper, as well as mincing the garlic cloves, before starting. Heat a pan over medium heat and add the olive oil, ground beef, vegetables, and 1 teaspoon of salt
- Cook, stirring, until the ground meat is browned. To finish, cook until the meat is completely browned and the vegetables are tender. (Approximately 7-10 minutes)
- Remove the meat/vegetable combination from the pan and place it back in the pan with the fat
- Add in the spaghetti sauce, drained diced tomatoes, tomato paste, and another 1/2 teaspoon each of salt, garlic powder, and Italian seasoning
- Stir well to combine
- Serve immediately. Stir everything together, cover, and cook on low heat for 20 minutes After 20 minutes, throw in the parmesan cheese and mix well. Stir until the chocolate is melted
- Serve over spaghetti or chill and store in the refrigerator until ready to use.
How to Make Jarred Tomato Sauce Taste Homemade
Catherine De Orio, a friend of ours, is a chef, national culinary expert, and host of a cooking program. Aren’t we fortunate? When it comes to cooking hints and suggestions, she’s a fantastic resource to have on hand. She shares a few semi-homemade secrets with us in this section. Find out how to make jarred spaghetti sauce taste even better (almost if you prepared it from yourself) by continuing reading. Tomato sauce is one of my favorite foods. The fragrance of tomato sauce, referred to as “gravy” in my family, simmering all day on a Sunday burner brings back happy memories of time spent at home with my family and friends.
Here are ten steps to transforming a jar of store-bought spaghetti sauce into something more like home.
Step 1: Build A Flavorful Foundation
Everything tastes better when the garlic and onions are sautéed together. Finely chopped onions and garlic are sautéed in olive oil until aromatic and golden, then the sauce is added and let to simmer for a few minutes to allow the flavors to blend.
Step 2: Spice It Up
Crushed red pepper can be added to the sauce to give it a little heat.
Step 3: Go Green
Simmer the fresh herbs (basil, oregano, rosemary, bay leaf) for a few minutes until they release their flavorful punch into the dish.
Step 4: Veg Out
Simmer the fresh herbs (basil, oregano, rosemary, bay leaf) for a few minutes until they release their flavorful punch into the soup.
Step 5: Thicken It Up
With a spoonful of Hunt’s tomato paste, you can thicken the sauce a little bit while also adding depth and richness to it.
Step 6: Add Body With Pasta Water
If you’re serving the sauce over pasta, save a small amount of the salty, starchy water (approximately 1/4 cup) aside; it will give the sauce body and help it cover the pasta better.
Step 7: More Cheese, Please
While the sauce is boiling, crumble in the rind of a piece of Parmesan cheese to give it a nutty, salty flavor that will complement the dish. Grated parmesan or pecorino cheese over the meal just before serving is a nice finishing touch. Do you want something a little heartier? Add a couple of tablespoons of ricotta cheese to make a rich and creamy tomato sauce by spooning it in.
Step 8: Carnivore Cravings
Using your preferred ground meat—I enjoy a combination of beef, veal, and pork—make your sandwich.
You may also use lamb or neck bones if you choose. Brown the beef and drain off any extra fat before adding it to the sauce and allowing it to simmer. While it is simmering, skim off any fat that has risen to the surface.
Step 9: Wine About It
Take your favorite wine (I like to use a Sangiovese) and deglaze the pan after sautéing meat or vegetables so that all of the delicious brown pieces, known as fond, may be incorporated into your sauce and served over pasta or rice. Pour yourself a drink of wine while you’re doing it, because I always find cooking to be more soothing when I have a bottle of wine in hand!
Step 10: Simmer Down Now
It’s true what they say about not having to cook sauce all day, but it should simmer for a few minutes at the very least. You can, however, reduce the amount of time required. After a nice 20- to 30-minute simmer, you’ll have a lot richer, more delicious sauce to show for it.
It’s true what they say about not having to cook sauce all day, but it should simmer for a little while longer than you think. The amount of time you spend can be reduced. After a nice 20- to 30-minute simmer, you’ll have a lot richer, more delicious sauce as a result.
Best Spaghetti Sauce + The Secret to Cooking with Herbs and Spices
I’m very confident that the spaghetti sauce recipe I’m about to share with you is the finest spaghetti sauce I’ve ever made in my whole life. There are several reasons why this is the greatest spaghetti sauce. 1.) It’s really tasty, hearty, savory, and comfortable to consume. 2.) It couldn’t be simpler to put together. I thought my spaghetti and meatballs dish was the easiest thing on the planet, but this one beats it hands down. In addition, it’s excellent for you because it has no added sugar or other strange components that you may find in a jar.
- Whenever I was a youngster, I would stay with my aunt, who would make her spaghetti sauce for dinner.
- I had a big ol’ sour face when I found out about the mushrooms.
- She continues to make fun of me because of those mushrooms to this day.
- My adult life has seen a significant expansion in this area.
- He’s one of those men that will eat just about everything, which works out perfectly since he doesn’t grumble too much about all the vegetables… 4.) It’s a hit with my children.
- 5.) It is possible to freeze it.
- 6.) It’s a wonderful last-minute dinner option.
This is something I prepare on nights when I’m not sure what the hell we’re going to eat for dinner.
In addition, I keep canned tomatoes in the cupboard and spices in the spice drawer at all times.
When you’re shopping, check for phrases such as “BPA free” and “no salt added” on the labels.
Muir Glen is the brand that I enjoy the most.
In addition to herbs and spices.
Always read the labels, especially when it comes to spice blends, because they may contain fillers such as corn starch, as well as other ingredients you don’t want, such as sugar and preservatives.
After discovering this recipe on ourpaleolife.com, I realized I hadn’t really done much with sauce in the past.
Over the years, I’ve amassed a substantial collection of dried herbs and spices.
It was this experience that sparked my interest in purchasing a label maker.
Anyway, let’s get back to the seasonings.
The fact is that purchasing that many spices might easily cost you at least $20 in one sitting.
Well, I’m going to let you in on a little trick for increasing the size of your spice collection without breaking your budget.
In addition to fresh herbs and spices, these areas frequently include a portion of dried herbs and spices.
If you really want to go all out, you may get jars like mine from Amazon.com.
However, you are not need to have jars in order to get started.
Simply name them so that you know what they are, and you may store them in a drawer or a container as necessary.
I had a tin box full with spice baggies that was overflowing.
there were so many odors.
As long as you keep refilling and refilling your labeled jar, you’ll be saving money on your groceries.
You will save a lot of money if you eliminate that expense.
When my customers are just getting started in the kitchen, I urge them not to be concerned with spices.
This sauce is definitely a horrible example; I wouldn’t scrimp on the spices in this dish, but in other recipes, such as my turkey tacos or herby lamb meatballs, seasoning is not necessary at all.
Cooking is more like an art form than a scientific or a math subject.
Instead, there are a plethora of options for creating a stunning end result.
Have a good time in the kitchen.
Alternatively, you might forego the recipe and create something entirely new.
If you like this spaghetti sauce, you’ll love the recipes in myFREE 3-Day Meal Plan, which includes a variety of other dishes.
And it is the key to being successful in this whole cooking endeavor.
In addition, it will offer you a taste of my programDinner in 10 as well.
Take the list to the store, follow the steps, and don’t even stop to think about what to do. And you’ll be eating nutritious, delectable meals for the next three days straight. You may get it for free right here. BEST Spaghetti Sauce + The Secret to Cooking with Herbs and Spices (with Pictures)
- 3 cloves garlic, minced
- 2 pounds of meat (beef, bison, or turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced 15 oz tomato sauce
- 2 14 oz diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2-1/2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp Italian seasoning
- 1-2 tsp sea salt (start with 1 teaspoon and add more if you want it saltier)
- The ground beef should be cooked thoroughly in a big saucepan over medium-high heat until it is well browned. Remove any extra fat from the beef, reduce the heat to medium, and add the chopped onion and garlic to the meat. Cook for approximately 5 minutes, or until the onions are beginning to turn translucent. Stir in the tomato sauce, chopped tomatoes, and tomato paste until everything is thoroughly combined. Combine the basil, oregano, garlic powder, onion powder, Italian seasoning, and salt in a large mixing bowl. Stir everything together thoroughly. Reduce the heat to low, cover, and allow it simmer for approximately one hour. If you have the patience to wait two hours, that is even better. The tastes will blend more more as time goes on. Alternatively, you may serve it over pasta, spaghetti squash, zucchini noddles, or any other veggies you want. Even when served over broccoli, it is delicious.
Serve over spaghetti squash if you want to be fancy (get my trick for how to cut one here.) I hope you’ve received my FREE 3-Day Meal Planyet. P.S. Easy recipes like this one, as well as a done-for-you shopping list and step-by-step directions, eliminate the need to even think about what you’re making. I’ve taken care of all the tedious, time-consuming, and uninteresting tasks for you. You’re going to adore it. You can get one right here.
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Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.
- This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
- Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
- After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
- The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
- Dinner is almost ready to be served.
- After experimenting with several other marinara sauce recipes, I came up with this one.
- Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).
- For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.
Why is this the best marinara sauce?
There are six reasons why you will enjoy this recipe:
- This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.
Please let me know what you think of this sauce in the comments section!
My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:
- Italian Chopped Salad
- Basil Pesto
- Vegetable Lasagna
- Hearty Spaghetti with Lentils Marinara Sauce
- Baked Ziti with Roasted Vegetables
- Minestrone Soup
- Italian Chopped Salad
Watch How to Make Marinara Sauce
- Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
4.8 stars, based on 292 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale
- 1-gallon whole peeled tomatoes (28 ounces) in a big can
- 1 medium yellow onion, peeled and halved
- 1 medium yellow onion, peeled and halved
- 2 big garlic cloves, peeled but left whole
- 1 large onion, peeled but left whole
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- A pinch of red pepper flakes (optional
- Eliminate if you are sensitive to spice)
- Salt to taste (if desired)
- Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish
- The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
- Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
- This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
- Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.
*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.
▸ Nutrition Information
This recipe calls for high-quality tomatoes, which should be used in this case. Muir Glen tomatoes are a good choice. Their packaging is BPA-free as well as organic.