On How To Make Weeknight Pasta Sauce
This whole post is based on the premise that there is something inferior about jarred tomato sauce. If you are going to use tomatoes from a can, then you've gotten over the whole "preserved tomato" issue, so why not let someone else do the mixing and adding spices? Buy a jar of Newman's Own Marinara ($3), or, even better, Enrico's Traditional pasta sauce ($5). It's better than what most people (ie, the casual cooks who this post is trying to appeal to) can make on their own in 30 mins. Now that that's out of the way, let's talk about vegetable stock. Now THERE is something that is materially inferior to homemade. Never buy vegetable stock in a can/foil container!! Cut up a few carrots, celery, onions, parsley, thyme, marjoram, and throw it into a pot for 2 hours. Store for weeks if need be. A delicious meal starter with no MSG and jam-packed with flavor.
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On How To Make Weeknight Pasta Sauce
@spanish bombs Agreed! Fresh or raw tomato sauce with naturally ripened tomatoes has no equal! And I agree if you're a good cook you can make a quick tomato sauce better and cheaper than Newman's Own--but to me the slight tradeoff for convenience is worth it. I'd rather spend the extra time sauteeing fresh greens to go with the pasta.