Spaghetti Sauce- homemade or bought

Sounds great, I'd like to do that. Thanks for the idea!

I find that in lots of the spaghetti sauce even the ones reputed to be like that in Italy, they don't use Roma tomatoes. Thanks for your response.

I used to make spaghetti sauce, putting the tomatoes in hot water, removing the skins - that was okay, but it was the seeds. They were so small. I should try to make some. I do have some recipes.

I probably would if I had a garden or someone else did and had to many, but I prefer paste tomatoes rather than the beefsteak and Manitoba tomatoes (they have too small seeds.P) that everyone grows here.

Thanks for your response.

Never used the package type. Thanks for your response.

I do not have that much time to make spaghetti sauce although I do have quite a few recipes. I really should get an Italian cookbook as I love Italian cooking, but most of the time, I buy.

I get the bought spaghetti sauce because there are just two of us and I do not have a garden.

I love my spaghetti sauce thick, but I have not tried that one yet. I like mine with lots of garlic.

I think it also has one with mushrooms. The one I do not care for is the one with lots of cheese. I still have some spaghetti sauce left, but when I am going to run out, I will buy some.

Ragu has many varieties. I think I saw one that is garlic and tomato.Prego has a tomato,basil, and garlic.

Thanks for your response.

My husband used to live in Saskatoon, but now all the family is scattered from PEI to Vancouver, so we seldom get a chance to visit all of them unless there is a family reunion. I usually add peppers and a bay leaf in my bought spaghetti sauce since they are way too mild. I guess the spaghetti people think us Canadians cannot take too much spices. Mind you I try not to add carrots and celery, as my daughter-in-law is allergic to that, just in case we might want her over for supper.

You should see what they consider hot up here. I like my spaghetti sauce on the hot side when I make macaroni casserole, and I usually have to add some hot chili sauce or the hot type of Hp sauce to it. And with regular spaghetti, I am used to sauce with a bay leaf in it. In fact, we used to put bayleaves in all our stew.

Good point! For some reason they do think us Canadians can't take the hot stuff. I too make sure to put quite a few spices in to my sauce as well, and to the ground pork that I cook in a seperate frying pan and put in when the sauce is ready. I have a brother in Calgary, my grandparents are in Victoria, my parents are in Arizona, and my dad's side (Grandma, Uncle, Aunt, and Cousins) live in Australia. So I can truly relate about not seeing your family very often! I am seeing my mom, Grandma, and brother this weekend for Thanksgiving though. My mom flew down from Arizona to help my brother with his condo renovations, then my Grandma flew down from BC. Friday they are driving out here, and they head back Monday morning as my brother is due back at work Tuesday morning! We are having our Thanksgiving feast Sunday. Happy Thanksgiving to you and your family! Your Fellow Canadian, PurpleTeddyBear

There are some natural ones, but I find they are a bit more expensive. I would love to make my own sauce, but do not have a large garden.

I am lucky to live where I do. The town that I live near is very rural and my home is in the mountains where you can grow anything that will take in the ground. Perhaps try a water grown inside planter. I have seen some from time to time.

I use either a jar or a can. I like Hunts for the canned one and I like the Classico for the jars. If I have too much, and I do not add any lean ground round, I will put the extra in a jar and have it for another time. I do not have enough time or money to make spaghetti sauce until I have too many tomatoes left over and that hardly ever happens.

Some Prego sauces I like and some I do not like. I really prefer the sauce to be a bit on thick side, and with as little sugar in it as possible. It has to taste homemade and also be rather chunky.

In my country, the popular spaghetti sauce brand is Prego.. you're right, making the sauce ourselves is too expensive..need a lot of tomatoes and herbs.. Except that I'm making it for a family, or I'll not try to do it at all. XD

I would loved to make home made sauce, but with just the two of us left it is not as feasible. I mean sometimes you have to do with what you have, but I make sure I get good quality sauce.

It takes too long and you have to have a large garden, because of the cost factor.

We do not have a large garden and what we have is mainly for strawberries and raspberries. I was thinking of getting some pots and have tomatoes in them, but I doubt I would have enough to make my own sauce. I did make it when we were in Saskatoon and had a large garden and a greenhouse but they were not Roma tomatoes.

I add a bay leaf to mine. When I was young, my dad was an army cook and he always added bay leaves to stews and sauces, but now I also add fennel seed to the bought tomato sauce because I like the taste. If I am making a macaroni casserole, I will add onions, garlic, green, and red peppers plus extra oregano, basil, etc.

I sometimes use canned tomatoes, but usually the crushed kind and it is when I am making lasagna, but since there are now just the two of us, we usually buy the frozen type.

We were going on a trip, so what I did was to peel the rest of the tomatoes, take out the seeds, add tomato paste, oil, garlic, herbs, and one small carrot. We have it in the freezer downstairs. If it is that good, I will maybe try growing some tomatoes and make my own next fall.

I find that the bought sauces need a little pickup, so I add a bay leaf, and more oregano and fennel seed. If it contains red peppers, I will add some hot sauce.