How to improve jarred pasta sauce

Once again, my Epi colleague Check out Kitchen bud Anna Stockwell making batches and batches of Parmigiana — with rooster, eggplant, veal, and more, and the Epi staff were pleasantly surprised when See how much we love the sauce. Why? We’re chasers for something time-saving for weeknight dinners, and that’s what bottled pasta sauce really is. did with butter and peanut butter earlier – to determine the perfect sauce to display when a four-hour marinara simply couldn’t be achieved. I’ve put together a list of 10 sauces to strive for, starting from Rao’s, an employee favorite, all the way to the traditional hit of Dealer Joe’s to the truly classic Classico. However, dipping in sauces, even warming, even spooning into bread, is unprofitable. Right out of the jar, most were bland, some had an unusual chemical taste, and most were disappointing. Read more: How to thicken pasta sauces, however, that doesn’t mean we can ban canned sauces from our pantry. Thick sauces can stop the time for a quick weeknight meal and make a great lasagna, meatball or Parmigiana dish. You only need to observe a few steps earlier than when you used it.

1. Warm it up

That doesn’t mean pouring a thick sauce immediately onto pasta and naming it a day! At a minimum, warm the pasta sauce in a separate pot. Heating the sauce wakes up the seasonings and encourages the sugar to caramelize as the flavors are released. (You need your meals to smell good, right?!)

2. Tasting

Even higher, season it! Style the sauce while it’s still hot and add some seasoning. Maybe it wants some salt, purple pepper, or some recent garlic to flavor it. You can also add fresh or dried herbs: oregano, basil, thyme, tarragon, parsley — all good! Want to move on to the next stage? Add some chopped anchovies (or salted anchovies), olives, or some lemon zest and/or juice. All of these add layers of flavor and give sauces both depth or brightness, depending on the ingredients.

3. Cook dinner It

Read more: How to make chocolate dipping sauce If you want to get a little creative, deal with that thick sauce just like you would a can of whole or crushed tomatoes. Start by sautéing the garlic and onion, then add some wine and let the pan glaze, releasing any (flavored) bits clinging to the underside. Stir in sauce and style. Trim the gravy a bit to really focus the flavor — you can even let it dry in the pan until it’s really caramelized (then re-cook it with the pasta water) to really get the focus. flavor and provide body sauce. Give it a style? Pour in a little vinegar or a teaspoon of sugar to stabilize the flavor if necessary. Finally, throw in some recent herbs, once you’ve got them, to finish it off.

4. Enrich it

Want to instantly tinker with that sauce into a creamy, creamy texture? Just stir in a few tablespoons of heavy cream. Or finish the sauce with butter, which is Marcella Hazan’s much-loved technique. Alternatively, you can fold just a few handfuls of grated Parmesan or other dry cheese into the simmering sauce. Is goat cheese available for purchase? Stirring a little in will turn regular marinara into a rich, aromatic pasta sauce that goes well with whatever greens you have on hand. A large drizzle of olive oil stirred in the warmth can also be a great dish. For a rich vegetarian dish, saute mushrooms or dill in caramel with plenty of olive oil. In case you’re drinking wine, you can pour some in to deglaze the pans as you prepare dinner for them. Add the thick sauce over the cooked meat or greens, stir, and simmer together for a few minutes.

5. Bake it

The Epi staff’s favorite method of using canned pasta sauce is to bake it, which allows these sugars to really caramelize and the dinner prep flavors to deepen, in addition to settling some flavor of the meal that the sauce is cooked with. Use it for Parmigiana, lasagna, meatballs, grilled ziti, or other baked goods with ketchup. Read more: How to make duck sauce

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