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#11
September 23rd, 2004, 10:29 PM
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"Bob in CT" wrote in message news  On Thu, 23 Sep 2004 20:41:26 GMT, Dropped 21 wrote: "Dropped 21" wrote in message t... "Bob in CT" wrote in message news
In my mind, these are the best jarred pasta sauces I've ever had:http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. -- Bob in CT Remove ".x" to reply i only make my own...no added wierd stuff. no sugars. just puree or crushed tomatoes, tomato paste, olive oil, garlic, celery, salt, pepper, bay leaf, basil and a few other herbs. That's it. either with or without meat. not too hard to make and very cheap, it even freezes. people add sugar to sauce because uncooked tomato sauce is bitter - you need to cook for a minimum of 2 hours. Good grief - I forgot the PARSELY!!! Gotta have lotsa parsely. I used to make my own, too, but the Victoria sauces are way better than what I made. -- Bob in CT Remove ".x" to reply Oh - ugh. I like their other products so I am sure they make a good sauce. I come from a long line of sauce makers. 
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#12
September 23rd, 2004, 10:29 PM
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"Bob in CT" wrote in message news On Thu, 23 Sep 2004 20:41:26 GMT, Dropped 21 wrote: "Dropped 21" wrote in message t... "Bob in CT" wrote in message news
In my mind, these are the best jarred pasta sauces I've ever had:http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. -- Bob in CT Remove ".x" to reply i only make my own...no added wierd stuff. no sugars. just puree or crushed tomatoes, tomato paste, olive oil, garlic, celery, salt, pepper, bay leaf, basil and a few other herbs. That's it. either with or without meat. not too hard to make and very cheap, it even freezes. people add sugar to sauce because uncooked tomato sauce is bitter - you need to cook for a minimum of 2 hours. Good grief - I forgot the PARSELY!!! Gotta have lotsa parsely. I used to make my own, too, but the Victoria sauces are way better than what I made. -- Bob in CT Remove ".x" to reply Oh - ugh. I like their other products so I am sure they make a good sauce. I come from a long line of sauce makers.
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#13
September 23rd, 2004, 11:11 PM
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On Thu, 23 Sep 2004 21:29:46 GMT, Dropped 21
wrote: "Bob in CT" wrote in message news On Thu, 23 Sep 2004 20:41:26 GMT, Dropped 21 wrote: "Dropped 21" wrote in message t... "Bob in CT" wrote in message news
In my mind, these are the best jarred pasta sauces I've ever had:http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. -- Bob in CT Remove ".x" to reply i only make my own...no added wierd stuff. no sugars. just puree or crushed tomatoes, tomato paste, olive oil, garlic, celery, salt, pepper, bay leaf, basil and a few other herbs. That's it. either with or without meat. not too hard to make and very cheap, it even freezes. people add sugar to sauce because uncooked tomato sauce is bitter - you need to cook for a minimum of 2 hours. Good grief - I forgot the PARSELY!!! Gotta have lotsa parsely. I used to make my own, too, but the Victoria sauces are way better than what I made. -- Bob in CT Remove ".x" to reply Oh - ugh. I like their other products so I am sure they make a good sauce. I come from a long line of sauce makers. Another thing is that you really can't freeze pasta sauces -- they come out watery. So, I'd rather buy a good sauce I can have for a while than try to figure out how to keep the gallon or so of sauce I used to make. -- Bob in CT Remove ".x" to reply
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#14
September 23rd, 2004, 11:11 PM
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On Thu, 23 Sep 2004 21:29:46 GMT, Dropped 21
wrote: "Bob in CT" wrote in message news On Thu, 23 Sep 2004 20:41:26 GMT, Dropped 21 wrote: "Dropped 21" wrote in message t... "Bob in CT" wrote in message news
In my mind, these are the best jarred pasta sauces I've ever had:http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. -- Bob in CT Remove ".x" to reply i only make my own...no added wierd stuff. no sugars. just puree or crushed tomatoes, tomato paste, olive oil, garlic, celery, salt, pepper, bay leaf, basil and a few other herbs. That's it. either with or without meat. not too hard to make and very cheap, it even freezes. people add sugar to sauce because uncooked tomato sauce is bitter - you need to cook for a minimum of 2 hours. Good grief - I forgot the PARSELY!!! Gotta have lotsa parsely. I used to make my own, too, but the Victoria sauces are way better than what I made. -- Bob in CT Remove ".x" to reply Oh - ugh. I like their other products so I am sure they make a good sauce. I come from a long line of sauce makers. Another thing is that you really can't freeze pasta sauces -- they come out watery. So, I'd rather buy a good sauce I can have for a while than try to figure out how to keep the gallon or so of sauce I used to make. -- Bob in CT Remove ".x" to reply
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#15
September 23rd, 2004, 11:36 PM
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Bob in CT wrote in
news
In my mind, these are the best jarred pasta sauces I've ever had: http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. Eggplant parmesan/lasagna...grilled or bake zuccinni, spaghetti squash...if you can handle rice.... use some when cooking rice a kinda spainish motif. add hamburger and make low rice/riceless stuffed bell peppers. low rice/riceless cabbage rolls. probably nice on baked fish. probably usable with mayo as a kinda french dressing (streching it).... my mind can find many uses for a nice pasta sauce. -- Last year's nuts must go. - Michael Odom
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#16
September 23rd, 2004, 11:36 PM
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Bob in CT wrote in
news
In my mind, these are the best jarred pasta sauces I've ever had: http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. Eggplant parmesan/lasagna...grilled or bake zuccinni, spaghetti squash...if you can handle rice.... use some when cooking rice a kinda spainish motif. add hamburger and make low rice/riceless stuffed bell peppers. low rice/riceless cabbage rolls. probably nice on baked fish. probably usable with mayo as a kinda french dressing (streching it).... my mind can find many uses for a nice pasta sauce. -- Last year's nuts must go. - Michael Odom
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#17
September 24th, 2004, 12:07 AM
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"Bob in CT" wrote in message news On Thu, 23 Sep 2004 21:29:46 GMT, Dropped 21 wrote: "Bob in CT" wrote in message news On Thu, 23 Sep 2004 20:41:26 GMT, Dropped 21 wrote: "Dropped 21" wrote in message t... "Bob in CT" wrote in message news
In my mind, these are the best jarred pasta sauces I've ever had:http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. -- Bob in CT Remove ".x" to reply i only make my own...no added wierd stuff. no sugars. just puree or crushed tomatoes, tomato paste, olive oil, garlic, celery, salt, pepper, bay leaf, basil and a few other herbs. That's it. either with or without meat. not too hard to make and very cheap, it even freezes. people add sugar to sauce because uncooked tomato sauce is bitter - you need to cook for a minimum of 2 hours. Good grief - I forgot the PARSELY!!! Gotta have lotsa parsely. I used to make my own, too, but the Victoria sauces are way better than what I made. -- Bob in CT Remove ".x" to reply Oh - ugh. I like their other products so I am sure they make a good sauce. I come from a long line of sauce makers. Another thing is that you really can't freeze pasta sauces -- they come out watery. So, I'd rather buy a good sauce I can have for a while than try to figure out how to keep the gallon or so of sauce I used to make. -- Bob in CT Remove ".x" to reply i used to freeze it all the time, not in a gallon though. I'd make a big pot then take half and divide it into a few portions to freeze. Then I would keep the other half in the fridge to use all week. It un-froze fine.
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#18
September 24th, 2004, 12:07 AM
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"Bob in CT" wrote in message news On Thu, 23 Sep 2004 21:29:46 GMT, Dropped 21 wrote: "Bob in CT" wrote in message news On Thu, 23 Sep 2004 20:41:26 GMT, Dropped 21 wrote: "Dropped 21" wrote in message t... "Bob in CT" wrote in message news
In my mind, these are the best jarred pasta sauces I've ever had:http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. -- Bob in CT Remove ".x" to reply i only make my own...no added wierd stuff. no sugars. just puree or crushed tomatoes, tomato paste, olive oil, garlic, celery, salt, pepper, bay leaf, basil and a few other herbs. That's it. either with or without meat. not too hard to make and very cheap, it even freezes. people add sugar to sauce because uncooked tomato sauce is bitter - you need to cook for a minimum of 2 hours. Good grief - I forgot the PARSELY!!! Gotta have lotsa parsely. I used to make my own, too, but the Victoria sauces are way better than what I made. -- Bob in CT Remove ".x" to reply Oh - ugh. I like their other products so I am sure they make a good sauce. I come from a long line of sauce makers. Another thing is that you really can't freeze pasta sauces -- they come out watery. So, I'd rather buy a good sauce I can have for a while than try to figure out how to keep the gallon or so of sauce I used to make. -- Bob in CT Remove ".x" to reply i used to freeze it all the time, not in a gallon though. I'd make a big pot then take half and divide it into a few portions to freeze. Then I would keep the other half in the fridge to use all week. It un-froze fine.
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#19
September 24th, 2004, 02:11 AM
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"Bob in CT" wrote in message
news In my mind, these are the best jarred pasta sauces I've ever had: http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. Begin a love affair with the most wonderful eggplant  -- Peace, Pen -- Pawbreakers - The Candy for Cats! http://www.pawbreakers.com
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#20
September 24th, 2004, 02:11 AM
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"Bob in CT" wrote in message
news In my mind, these are the best jarred pasta sauces I've ever had: http://www.victoriapacking.com/pastasauces.html They're low carb (for pasta sauces), too (as low as the "carb options" brand, and way better tasting). There's no sugar or other crap added to them. Sadly, I don't eat them that often, as I hardly make anything that requires pasta sauces. Begin a love affair with the most wonderful eggplant -- Peace, Pen -- Pawbreakers - The Candy for Cats! http://www.pawbreakers.com
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