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#1
September 23rd, 2004, 07:39 PM
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"Pasta" sauces
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 
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#2
September 23rd, 2004, 08:35 PM
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Bob in CT wrote:
|| 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. Try some on some grated cauliflower that has been sautéed in oil and seasonings.
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#3
September 23rd, 2004, 08:40 PM
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On Thu, 23 Sep 2004 15:35:05 -0400, Roger Zoul
wrote: Bob in CT wrote: || 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. Try some on some grated cauliflower that has been sautéed in oil and seasonings. That sounds like a good idea. I've been using these for meatballs and stuffed green peppers. -- Bob in CT Remove ".x" to reply
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#4
September 23rd, 2004, 08:56 PM
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In article ,
"Roger Zoul" wrote: Bob in CT wrote: || 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. Try some on some grated cauliflower that has been sautéed in oil and seasonings. Bake chicken in them. Or use them as a topping on fish which you then bake. Priscilla
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#5
September 23rd, 2004, 09:37 PM
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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. -- 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.
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#6
September 23rd, 2004, 09:37 PM
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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. -- 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.
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#7
September 23rd, 2004, 09:41 PM
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"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.
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#8
September 23rd, 2004, 09:41 PM
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"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.
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#9
September 23rd, 2004, 09:57 PM
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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
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#10
September 23rd, 2004, 09:57 PM
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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
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