"Pasta" sauces

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
|| [censored] 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.

On Thu, 23 Sep 2004 15:35:05 -0400, Roger Zoul <[email hidden]>

Quoted message said:

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
|| [censored] 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

In article <[email hidden]>,

Roger Zoul said:

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
|| [censored] 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

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 [censored] 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.

"Dropped 21" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 [censored] added to
them. Sadly, I don't eat them that often, as I hardly make anything

that

Quoted message said:

Quoted message said:

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

Quoted message said:

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

Quoted message said:

hard to make and very cheap, it even freezes.

people add sugar to sauce because uncooked tomato sauce is bitter - you

need

Quoted message said:

to cook for a minimum of 2 hours.

Good grief - I forgot the PARSELY!!! Gotta have lotsa parsely.

Dropped 21 said:

"Dropped 21" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 [censored] added

to

Quoted message said:

them. Sadly, I don't eat them that often, as I hardly make anything

that

Quoted message said:

Quoted message said:

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

Quoted message said:

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

Quoted message said:

hard to make and very cheap, it even freezes.

people add sugar to sauce because uncooked tomato sauce is bitter - you

need

Quoted message said:

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

"Bob in CT" <[email hidden]> wrote in message
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Quoted message said:

Dropped 21 said:

"Dropped 21" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...
> 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"

Quoted message said:

Quoted message said:

Quoted message said:

> brand, and way better tasting). There's no sugar or other [censored] added
to
> them. Sadly, I don't eat them that often, as I hardly make anything

that

Quoted message said:

> 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

Quoted message said:

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

Quoted message said:

Quoted message said:

too

Quoted message said:

hard to make and very cheap, it even freezes.

people add sugar to sauce because uncooked tomato sauce is bitter - you

need

Quoted message said:

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.

Dropped 21 said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dropped 21 said:

"Dropped 21" <[email hidden]> wrote in message
news:[email hidden]...
>
> "Bob in CT" <[email hidden]> wrote in message
> news:[email hidden]...
> > 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"

Quoted message said:

Quoted message said:

> > brand, and way better tasting). There's no sugar or other [censored]

added

Quoted message said:

> to
> > them. Sadly, I don't eat them that often, as I hardly make

anything

Quoted message said:

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

Quoted message said:

Quoted message said:

too
> hard to make and very cheap, it even freezes.
>
> people add sugar to sauce because uncooked tomato sauce is bitter -

you

Quoted message said:

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

Bob in CT <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

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 [censored] 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

"Bob in CT" <[email hidden]> wrote in message
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Quoted message said:

Dropped 21 said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu, 23 Sep 2004 20:41:26 GMT, Dropped 21
<[email hidden]> wrote:

>
> "Dropped 21" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> "Bob in CT" <[email hidden]> wrote in message
>> news:[email hidden]...
>> > 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"

Quoted message said:

>> > brand, and way better tasting). There's no sugar or other [censored]
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

Quoted message said:

> 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.

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 [censored] 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

Roger Zoul said:

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
|| [censored] 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.

Maybe with some tofu and/or boiled egg white included? Or some egg
scrambled in the mix as they do in fried rice?

Or cauliflower chopped fine and then microwaved with a little water, ie
sort of steamed.

Or of course in a conventional omlet.

Skinny

Dropped 21 said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

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.

I used to freeze meal-sized portions of homemade sauce, too. It does
separate and appear watery when you thaw it, but a good stirring and a
short simmer on the stove restores its original consistency. YMMV

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_