Jar Pasta Sauce Comparison

I'm going to compare five grocery store brands of marinara sauce.
I'm a jar-sauce virgin, so I may be the perfect person for this job.
Which is best, which is the worst?
Are they all good, all bad? The tension is killin' me.

[@jolie_vee1285]

Please keep the consistency on these videos. I thought you had alot more subscribers than you actually did, good content. I see your views are slowly rising too!

[@JosephKeenanisme]

I'm still chasing my grandmother's "gravy". I've come close a few time, made a bunch that she would be proud of too. Can't remember he last time I used a jar of sauce.

[@robertfrancois6064]

I’m glad someone found Bigfoot but he’s a little smaller than I imagined

[@MartyThePastaGuy]

Smaller and often misunderstood.

[@roomiemcgee8899]

Not the ending I was expecting 🤣

[@sincitygiggles13]

Marty... I'm 30 seconds in & predict not 1 will rise to delicioso. I'm a little scared for you but hopeful. Now, onto the show...

[@ilovehomefree7578]

I very seldom make homemade sauce anymore. My go to jar sauce is Victoria. When Costco has it on sale, I usually by a lot.

[@garyedwardgray7549]

Interesting that you’re against the carrots and celery. I’ve seen many chefs start with something (I forget the Italian name… starts with an F) which is effectively a sauce (not quite… finely diced and softened) of onion, carrots and celery. It obviously is not the major ingredient… maybe about 10% of the sauce. Seems very common, including amongst authentic Italians. Interesting that you oppose this idea. I make my own sauce frequently and I plan on trying this addition. I’ve occasionally added a bit of carrots to help sweeten things up… but very little (I don’t want to taste the carrot flavor; I want to taste the tomatoes). Anyway, again, interesting that you seem to oppose this, at is APPEARS to be an authentic Italian method of prepping sauce. I’ve certainly seen PLENTY of folks prep it as you do, without the carrot-onion-celery “sauce”. So, I’m not arguing that it’s normal to add that sauce. It doesn’t appear so. And I believe you would know better than I do… and you clearly don’t add it. I guess what surprises me is your DEGREE of disgust in adding in celery or carrots (you even gave some nasty remarks to onion), when this actually seems to be a very acceptable variant on authentic Italian tomato sauce. In fact, I found your channel through a recommended video which popped up immediately following an Italian chef making his sauce, and he used this carrot-celery-onion “sauce” addition.

[@garyedwardgray7549]

Just saw another video using this. It’s called “sofrito” (doesn’t begin with an F, sorry). Presumably, you’re violently opposed to using a sofrito, given your comments. Why?

[@MartyThePastaGuy]

I had to look up sofrito. Marinara is normally very simple. A lot of people use onions in their marinara, but I don't use them because they can easily overpower the sauce. I've even heard of carrots being used, but the San Marzano tomatoes I use are so good and so sweet, there's no need for anything else to sweeten it or get in their way (celery). But I'm not a stickler for traditional, in fact, a lot of so called "traditional" Italian dishes were invented after WWII. I'm working on a couple of videos where I stray pretty far away from tradition.

[@ilovehomefree7578]

@@garyedwardgray7549 Apparently, the Sofrito is used in a bolognese sauce, not marinara.

[@barbaralysaght863]

I am not Italian, but I do love Italian food. Whenever I watch comparison videos for sauces, I never see my favorite brand, Mid's. Maybe it's local to the Cleveland area. Mid's makes several varieties, but my go-to's are the Home Style and the Traditional. would love to see Mid's in one of these comparison videos. Just saying. . . . . Oh, I've tried Rao's and didn't care for it.

[@beezelbuzzel]

Nice. Classico is a good pick if you do a round two video.