Jarred Sauce Blind Taste Test Battle - Part 2
Вставка
- Опубліковано 10 лют 2025
- Today we're testing 6 more jarred sauce brands. James and I had no idea which sauces were being used. We hope you enjoy part 2 of the jarred sauce taste test!
WATCH JARRED SAUCE TASTE TEST 1!
• We Blind Tested 5 Jarr...
Watch the videos below that utilize quick sauces! It only takes 15-20 minutes to make a great sauce!
Baked Ziti with Tiny Meatballs: • This One Thing Massive...
Chicken and Eggplant Parmesan: • The Best Chicken and E...
Stuffed Meatballs: • Testing A New Meatball...
OR USE THIS EASY 15-MINUTE MARINARA PRINT RECIPE:
www.sipandfeas...
SUPPORT ON PATREON:
/ sipandfeast
MY AMAZON STORE (This is an affiliate link)
www.amazon.com...
FOLLOW ME ON INSTAGRAM:
/ sipandfeast
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
You guys wanted a part 2, so here it is. There is no music in this video which is quite rare for us. Please leave feedback if you want it left out or returned for future videos. We had a great time making this video and would love to make more taste-testing videos. Don't worry about our recipe videos though. They will always be the biggest part of what we do. A new recipe video will be out this Thursday. Thanks for watching and liking our videos!
I didn't miss the music, but it's never been intrusive. Whatever works for you is fine with me.
Without the music, please.
Thanks for doing more tomato sauce blind tests. The Victoria & Carbone, which you rated as the best has way more sodium than I can eat. I guess I'll stick to making my own sauce. Now that you showed me how to make tomato sauce, it doesn't take me very long to do.
Would you do Alfredo sauce next?
Thanks again.
Really excited to see a part 2! One piece of feedback that could be good for future taste tests - when your wife is tasting ahead of time it would be fun if she rated as well. So when you guys are unveiling at the end she says what you both rated it, as well as what she rated it.
@@Spoke76The Mezzetta has 520 mg per 1/2 cup of sodium. I can't eat that; I have kidney disease. I do buy some of their other products that aren't as high in sodium.
@@martinschmidt6491 I agree. I'd love to hear how Tara rated the sauces as well.
I think you should slip in your sauce and see how you would rate it in a blind test compared to the jar sauces. That might be fun!
Great idea!!!!!
Love this idea!
Excellent idea!
Do it!
When they get to the finale yes.
The last test should be all the highest rated ones in a final showdown vs your own marinara.
Was thinking the same thing, even commented it (before reading the comment section lol)
Would be funny to watch his kid pick Rao's or Victoria over his homemade.
Lol. I just said the same thing!
Absolutely
@@DefinitelyNotSpam I my sauce came out as consistently great as Victorias, I'd be very happy
I agree the best of the best!
Hell yea more blind taste testing. This needs to be a regular series.
I agree
I totally agree. Sauces, pasta, cheese, spices.
Agreed!
Totally agree! These two sauce videos are great
I agree
These tastings are a blast -- hoping for a final showdown of the high ranking sauces. Thanks for all you do!
Please continue this. It is quite fun, but also informative.
what a huge compliment that your teenage son considers your home made sauces as the best, and the benchmark against which all others are to be measured. well done sir.
my kids wouldn't think of eating Jared sauce. as adults they know how to get in my freezer n take a homemade container home. lol
Jared makes terrible sugo!
If they do that then they need to not know that it's an option
To be fair kids always think mom's (or dad's) is the best but what they mean is they are most accustomed to it. When I see reviews online that say "I've been eating here since I was a kid and it's the best" I immediately rule them out. Nostalgia has no place in a true review.
@@csabo1725o.o k
Well done! I particularly like James having an independant voice - it will help him grow and trust his own palate. Whether you do a third round or not is up to you but for the Grand Finale take your best rated sauces AND your own sauce and rate them, What fun.
Just thinking that one day James is going to be so happy to have these videos with his mom and dad. Can show his children’s one
Day. Awesome for you three to have this time together and record it for keep sakes
Glad to see you included Mezzatta. I haven't used the variety you used but some of their others are quite good when I don't have time for homemade. Their Spicy marinara and Tomato and Basil are very nice.
I would love to see a part 3 where you taste some more.... and then a part 4 finale where you taste the top 2 from each previous episode to get the overall winner!
Great idea.
Definitely need a shootout or “Winners” round!
I totally agree! Looking forward to more (Full disclosure: I’m on team Ragú!)
@@BetsyandLizzy I was raised on Ragu. I compare everything to that.
There's a definite trend of "If you want it to taste good, you're gonna pay for it." It'll be interesting to see if Part 3 brings that elusive delicious yet economical sauce.
I'm curious about that too, but my gut tells me that there won't be an amazing sauce for under $7. I just feel like, when it comes to marinara, the best ingredients cost more and you can taste it when the companies cut corners and use cheaper ingredients.
The delicious but economical sauce is probably the one that you make yourself. Or you find Victoria on sale for $6 a jar like I did!
It will not.
Aldi marinara in the black label jar is surprisingly good
@@Sonicfan138 yeah, sometimes Victoria is on sale at my grocery store, while other times Rao's is. Easy to just buy whatever is cheaper that week if they are comparable.
More testing more testing more testing!!! 😂 Can you do plain canned tomatoes and different olive oils?! 😊
Thanks!
Classico Fire Roasted Tomato and Garlic used to be our go-to sauce for years. That is until we discovered Rao and Victoria. But we rarely used any sauce straight from the jar, usually adding meatballs or ground meat and various combinations of bell pepper, broccoli, and/or spinach. We're definitely trying your Marinara and Meat Sauce recipes next.
Can promise you, once you start making your own sauce you’ll never wanna go back! Super quick and easy and is delicious!!
Broccoli???
@@bluesky7288 Trying anything to get the kids to eat more veggies. 😄
@@MeMadeIt I get ya. Bet your not Italian!
Same
Yes, yes, and yes. Love you guys.
Mom’s prior tasting and as critique from the behind scene so to say is a great (vital) element.
That kid is going to grow up with an amazing palate. Meanwhile, my kid can tell the difference between various types of chicken nuggets. 😂
That's funny
Yea, he eats pretty good.
That’s still a great talent! 😂
another great video. This is helpful in many ways. Even if people cannot get these brands, you helped people understand what to look for in a good sauce.
UPDATE: we tasted the Mezzetta at work and some of us couldn't taste anything unusual, but a few swore they tasted a hint of celery -- which would make sense because I know a very old Nonna trick is to add a piece of celery while the sauce is cooking, then take it out before serving (celery contains natural glutamates, so putting some in is actually pretty clever). That's our best guess!
I've never had their sauce before despite buying all their pickled products, but this Mezzetta Mystery has me intrigued! Celery SALT could definitely hide under spices.
@@SwampCritter-df4od plot twist: originally, Bolognese sauce didn't have tomatoes! Later, cooks added a tiny bit of tomato paste; and still later, a large quantity of tomato passata was added when tomatoes became cheap. A traditional Bolognese has a sauce made only of white wine, milk and perhaps also a bit of cream. The sauce is in the background, while the meat is in the foreground. It's interesting how dishes develop and change over time, isn't it?
@@SwampCritter-df4od yes, that's the "updated" recipe. The oldest written recipe we have is from the late 1800's in a cookbook by Artusi. A true Bolognese ragu without the tomatoes is an absolutely astonishing dish.
@@SwampCritter-df4od Yeah, but I mean REAL Bolognese isn't even a sauce. It's a beef stew with some marinara elements. I like what Americans call Bolognese, it's an excellent meat sauce, but it's not real deal. True Bolognese is basically Italian pot roast.
@@SuzanneBaruch can you point us to an online version of the original?
Do another one and put your own recipe for Marinara sauce in the taste test. I now use your recipe exclusively when I make Marinara Sauce.
Can’t wait for part 3! I’ve been using Victoria since your last show and thank you for introducing me to it! I hope you’ll include ragu traditional in your next show and look forward to the winner’s circle comparison show!
Girl, make your own, trust me, it's so easy, so fast, so cheap. Just but San Marzano canned tomatoes!
I am fully invested into this series now lol. Wanna see the final now too
Same. I went out and bought Victoria after watching part 1. Trying it tonight!
@@mattymattffs That might be the next taste test series: Tomatoes!
@@mattymattffs I checked the sodium content on both the Victoria & Carbone. For 1/2 cup serving they have ~420 mg of sodium. That is way more than I'm allowed to eat. I'll stick to making my own sauce as well. I use the Mutti brand for passata & tomatoes which only has 120 & 5 mg of sodium per 1/2 cup, respectively. It's low in sodium & tastes pretty good. I always add spices when I cook so they are a great base.
These taste tests are very fun to watch and hear the results. I look forward to a showdown of the best of the top sauces once all the initial taste tests are done. Michael's of Brooklyn is a favorite for me. I will have to try some of the other highly rated sauces if available in my area. As another viewer stated, it would be fun and helpful to compare store bought pastas in the future videos. Really enjoy James' thoughts on the different sauces.
Big thank you and Happy Mother's Day to the mom. She went to purchase and kept a log of where she got them and how much they cost. Not to mention, the cooking and the set up.
Carbone is awesome when you add a little Italian spicy sausage to make the marina into a bolognese sauce
I can't recommend a jarred sauce, since I only use Rao's or Michael's of Brooklyn, but I'd love to see a taste test of canned tomatoes, of olive oils, seasoned bread crumbs - the nitty-gritty elements of Italian cookery. BTW, congrats on the new kitchen, it looks lovely.
Brilliant ideas! Must do!
You guys are great blind taste testers. This is such a great family activity- we did a blind test of dark chocolate with the kids years ago and it was so much fun!
Love these sauce shoot-outs! I grew up in an Italian household in the Bronx and we made our own. But back in the 70's Ragu was the big player in jarred sauce. Today, RAO's is good enough that if I'm feeling lazy, it's my go-to. I was recently shocked at how good Barilla Tomato and Basil was, and how I didn't like their Marinara at all. And this one surprised me for "Best Sauce on a Budget" - Hunts in the can. No kidding! Would love to see part 3!
Hunts in the can - HOO BOY. Here in Alabama, Hunts in the can is the basis for what I call "Redneck Spaghetti". Redneck Spaghetti contains NO garlic, NO basil and NO pork, but it does contain Hunt's in the can, lightly browned fatburger and an absolute shitload of onions and bell peppers. These people think Al Dente is a used car salesman. They boil the pasta to death and leave it in the water until the moment they plate it. And that garlic they refused to put in the sauce - that comes on their "Italian bread" which is broiled sesame-seed Texas toast with margarine and an obscene amount of garlic SALT. When I feed these people puttanesca with some pecorino and right bread they generally go buckwild over it.
I’m Italian from Long Island. Grew up on grandma’s sauce and dads sauce. Never had a jarred sauce until I went away to college. If I’m lazy my go to is Rao’s. I recently tried Bowl and Basket marinara and boy let me tell you it wasn’t bad at all.
I love your taste test battles, please keep them coming! We don't have many of those 'better rated' sauces available to us in the Smoky Mountains, unfortunately; but I can't wait to try the ones that you rated high, that are available here. Does everyone else doctor up these jarred sauces, prior to serving? I love to add onion, green pepper, a touch of additional spices, where needed, to the Ragu Chunky Garden Combination sauce that I normally purchase.
A secret ingredient that i learned from a master chef is ground anchovy instead of heavy salt.
Thanks for that tip!!! Can’t wait to try.
More taste tests, please! Love it!
The Silver Palate marinara sauce was very good. Allegedly has San Marzano tomatoes and is made with EVOO. Add it to tour test list if you can find it. I'm located out west.
@Bob Corsale Yes, The SP sauce is delicious for jarred... I'm surprised you're only the second to mention it here.
Love these! Can you include Sclafani and Gia Russa brands in your next round? Also, we love your music in the background, relaxing. So much fun listening to your accents and watching your sweet family cook and and eat great food! Reminds me of my Brooklyn friends growing up, except when we went to their house we were given a job, fold socks or stir the monster pot sauce for hours.... 🤣
I get Gia Russa sometimes if doing a jarred sauce. They also have a low sodium version that is extremely low in sodium and carbs/sugar. It is not as great as a full ingredient sauce, but if you had to go that route, it works!
I used Schiavoni's (Middletown, OH) for decades, until I started paying attention to sugar and salt quantities. Now I use Classico Roasted Garlic as it is significantly lower in both than any other sauce in the stores near me. It may not be the "best," but I can modify it to make it the way I like it, which I like to do with any sauce, adding fresh tomatoes, etc.
Really glad you're doing this. Been having a hard time finding good sauce. My old favorites have changed their recipes. Haven't found a good one and a long time. I can't wait to try your favorites
The young man is a natural, and his folks charmingly engaging! I give em a ten tion! 👏
Personally , the only one I keep around is Vincent's, but youze have tempted me to try a couple of others!
This is such a fun series! The extra quarter points crack me up 😂 also, I love the construction paper over the jars looks like giant rigatoni noodles-nice touch!
That too.
Prego spaghetti sauce is slightly different from the Marinara sauce. I like Prego!
You guys are awesome, thanks for adding more brands for part 2. I’ve always wanted to see this kind of review for grocery store pasta sauces. Keep up the great work!
So excited to see a Part 2. It seems that you get what you pay for in sauces. You need to do a couple of more series for the sauces, especially the economically priced brands which a lot of folks use.
Thanks again for part 2. A question and an advice. When making spaghetti meat sauce, should I drain the juices from the ground beef after cooking it? I see arguments on both sides. As an advice, I think you should reveal the sauces from the lowest score to the highest. It makes for a better build-up, and also we viewers can remember the name of the best sauces, as they will show up at the end. Anyway, thank you for these spaghetti sauce taste tests!
this is some of my favorite food content on youtube. thanks for part 2!!!
Appreciate this series a bunch. Can't wait to try your top picks (at least once .. some of them are pricey)
More taste tests PLEASE! It's so much fun watching the on screen and off screen talent. Thank you so much!
I just tried the Mezzitta sauce. I believe it's roasted red peppers or possibly smoked paprika that's the extra flavor.
It's my favorite jarred sauce!
My current favorite is Mutti so I’d like to see that included in the mix. Some of the cheaper brands also have premium versions so I’d be interested in a side by side taste test.
The really good thing about Rao’s is that it’s available at Costco for a price that’s pretty comparable to the cheaper brands.
Mufti has the best products, right?!?!
I use Mutti canned tomatoes when making my own sauce. Also their tomato paste. They're a very good brand, imo. I wasn't aware they also had a ready-to-use pasta sauce. Looks like there's a marinara and a tomato basil, I'll have to seek them out. Rao's and Carbone are both really good - I can usually find one or the other on sale somewhere. Curious about the Mezzetta now, with the "mystery" spice.
Many previous taste-tests gave Rao high marks; I tried it a couple years ago and it couldn't hold a candle to my own, so I kept cooking my own (retirement is a Wonderful thing!). Based on your Part 1, I did see a jar of Victoria's at my Commissary and picked it up, haven't tried it yet. With this video, I'll also buy a jar of Mezzeto's, why not? This is fun!
Mezzeto’s has an odd taste I didn’t like. Hopefully someone identifies it
Victoria's is damn-close to homemade. So much so, I have no qualms with substituting it if there's just not time to do it right.
@@Lisa-sk5zz People above were saying it might be celery or celery seed, and I'm inclined to think they're right. To me, anyway, the background note seems similar to curing salt, which is relevant because celery contains a significant amount of naturally occurring nitrate/nitrite. I haven't tried it yet [the suggestion I mean, I've tried the sauce], but my instinct is this sauce may be well above average if you simmer some meat in it. I don't really agree with the use of celery in a straight marinara, but it pairs well with meat-forward sauce recipes.
It's worth experimenting and see what you yourself like.
I've seen both parts now and would suggest that you create a master list of rankings. I do enjoy this form of video a lot and think you should make this a series and there are so many to choose from. I'll guess that you're in an eastern market, here in the midwest our choices are somewhat different. And having James and your wife on keeps things interesting and your wife should also do her own rankings to compare in the reveal section.
Definitely add your wife's score tòo!
The blind taste tests are cool.. I also think a cool idea would be for mom to take down a note or two about what each of the guys said about it when tasting so when you reveal each, you can share the score and what was said about each taste prior.
Botticelli roasted garlic is my fav jarred sauce. I usually make my own but if I need it quick I used botticelli and just add some fresh basil and red pepper flake to it
I enjoyed part 1 so much! So happy to see part 2.
It's fun watching you guys rate this stuff. From the face James made when he tasted #2, you don't need to worry about influencing him. He knows what's good and what's not.
Sadly, in this part of the country, Bertoli is the best on our shelf, so I generally make my own.
Maybe you can rate alfredo sauces?
Here's an idea: Pick a jarred cost-no-object winner, a jarred budget winner, and then price out a great recipe of your own homemade marinara from fresh. Then do a blind taste test of the three. Risky, yes. Will yours "win"? I put that in quotes because I'm guessing that any sauce in this kind of a comparison is already a winner.
Great video as always! Maybe a 'budget' round vs. a 'premium' round?
Gardening nerd here, thinking the San Marzano tomatoes might taste different because they are grown right by Mt. Vesuvuis in rich volcanic soil ❤. They're generally a lower acidity tomato than the ones we grow in the states. Aweosme video as always! Your family is cool :)
Love that you do this, helps us decide. I rarely buy sauce but clearly there is a use for having on hand. James--so honest, nice. This is a good format for taste test of popular products.
I just subscribed yesterday after watching part one. Have you considered doing a pesto review sometime (if you haven't already, of course)?
As far as Michaels of Brooklyn goes, i typically get the Tomato & Basil, not the marinara, which just uses basil instead of all the other “spices”.
Great video !
My all time favorite
I usually buy Classico, I need to find some Victoria and give it a try. Looking forward to part 3 and 4
Costco always has it on the shelves along with the greasy Rao's.
You're right love these segments.
These comparison shows are my fave!
It’s hard to come up with “the best” from a taste test but I think it’s clear that the ingredients tell the story
Spot on !
Nice. Consider using a price per ounce to get a better cost comparison.
I love this comparison show. I saw Part 1 and now waiting for 3, 4, etc!! It's amazing how close you and your son's tastes are. Fun, I love it and it helps me decide what I want to buy. Melaney from SoCal
Son is reading the father.
y'all are wild! mezetta artisanal is amazing. only one of these sauces that uses imported san marzanos!
@@Molecutter I'm pretty sure that special sticker / labeling only implies that the tomatoes in a can themselves. I called Mezzetta and they confirmed that they use San Marzanos. Maybe they're lying who knows but they taste like them.
I just discovered the channel the other day and I've been loving it. I grew up near Boston so not Long Island, but there are a lot of similarities so it feels more like a hello from home than other cooking channels. James has a pretty well developed palate for a kid. Nice work!
Loving the new kitchen set! Please taste test jarred pestos. I make my own in the summer when fresh basil is plentiful and freeze it in small containers. But, in the winter when I run out, I'd love to know a good one off the grocery shelf. In the past, I've tried a couple and they are awful! Thank you!
These taste tests are great!! Would like to see sodium and sugar comparisons as well.
I agree, make the blind taste-testing segment a weekly series! We like the interaction between you and your family ❤ 😊
Yes! I totally agree!
Thank you so much for these two videos. I'm a mezza-metz. Half American Italian(Napolitano) and half Ameerican Polish. But, grew up in the Italian section of Paterson, NJ. Even though my mother and father were American, my sainted mother could cook up a storm with Italian food. All home made! Her spaggette sauce was killer. I'm an old man now(80), and I still cook. I used to make sauce from scratch. I used to ask my mother how much stuff ya put in, she could never tell ya. Because she never measured anything. this may surprise you. I learned how to REALLY cook with a microwave oven. I've made spaggette sauce from scratch in the micro wave. It has to be cooked in a glass pot( I have 'Vision ware"). The sauce does'nt need to be stirred so much. AND, it comes out real good. I have also tried most of the brands that you guys tried. I give you a lot ov credit for doing this test. Oh, my mother her mother and her three sisters, NEVER put sugar in their sauce. My mom always said that was American. Because so many folks here don't want to take the time to cook the sauce slowly, and sitir it often so the bottom does'nt burn. So sorry for this long response to your great videos. thank you again.
Time to get myself in trouble! Your grandma's sauce sucks. And what I mean by that is, her recipe sucks NOW. All those long cooked old school recipes were designed for market realities that no longer exist. And they're so near and dear to people's hearts, specifically because a lot of them are heirloom recipes, that people just cannot admit they don't work with modern ingredients. Point blank: No thoughtfully sourced tomato sauce in 2023 needs to be cooked longer than an hour and half. Any more, and you lose all of the volatile chemicals that make different types of tomatoes taste...well...different from each other. Those chemicals were already long gone from the produce your grandmother was using by the time it hit her store shelves, so she did what great chef always do; figure out how to make more of less. And long cook times is how you make crappy tomatoes turn into something special. But we don't have to use crappy tomatoes in 2023. I don't think most of you could honestly tell me the difference between a true DOP tomato grown in the ash of Mt Vesuvius, and a California San Marzano STYLE tomato. And when I see people's recipes calling for either of those tomatoes cooked for 5 and 6 hours I'm always screaming internally. If you're going to do that, you may as well have just picked up a can of Huntz crushed tomatoes because the end product will be no different.
I see another of my fav's in there, Michael's of Brooklyn. Especially, the Puttanesca Sauce. I've never had Carbone but will now try it. I don't like added sugar, it shouldn't be necessary with good tomatoes. As in my comment in part one, of which RAO's was my fav, it would be nice to see you comparing jarred pesto sauce sometime. Enjoying these videos very much! Thank you!
Damn.....I usually swear by Classico....imma have to BRANCH OUT NOW!!! LOL
Because of you guys i purchased an expensive spaghetti sauce and my family noticed a difference right away! One thing i do to make a cheap sauce better is i will pressure cook it for a few minutes with seasoning and bullion and fresh garlic. It makes a difference!
I love how James keeps eating even if he doesn't like it. I have never been a fan of jarred sauces my grandmother would come back from the grave and haunt me if I ate one.
I bought Victoria [based on part 1's results] and my family loved it. Normally I purchased Classico Basil sauce and preferred classico but I also don't like spaghetti. I've since purchased Victoria tomato basil to compromise, and it seems to do the trick. Thanks for helping make dinner better
I wonder how different a blind test would be. You can tell just by looking at most sauces whether they are premium or not. Love this series! Review everything!
More Tara!! She should pre rate it when she sets it up, more family is always good.
It appears to me that the lower priced sauce uses lots of sugar in their ingredients.
An old chef once told me that Marinara sauce contains Basil. Once you put oregano in it, it becomes pizza sauce. Some of these have oregano in them.
True, my Sicilian wife said the same.
Agree 100%. My Nana always said “oregano is for pizza or focaccia ONLY. Other than that, the Greeks can have it back!” 🤣🤣
I’m not an old chef but I know this to be true.
@@deebee4850lol 😂🤣🤣 nanas know best
Yes the oregano is a defining characteristic of pizza sauce
I am not knocking your choice of sauce brands but if you want a real taste treat sometime try Little Italy In The Bronx Dinner Sauce, Italian Gravy served over sliced pork roast with pasta or mashed potatoes. They refer to it as Traditional Sunday dinner sauce.
Great job, fun to watch and interesting to see results. Trescas makes a sauce from Boston is my favorite Jared sauce. Thanks
In a pinch, I will buy the Classico. It is the store-bought sauce my kids like. What I like about Classico is the nice resealable jar that I can use for my own sauces. Thanks for these comparison videos.
Please make this a series 😍 can you guys do Alfredo sauces too?!
Jarred Alfredo sauce is so inauthentic and Americanized that I'd be surprised if they did it, but maybe.
True alfredo pasta only has three main ingredients: pasta, butter, and Parmesan cheese (plus salt & water to cook the pasta).
@@jimlow6824 yeah the "real thing" is so easy to make, and canned alfredo is just SO BAD. I'm always disappointed by the weird aftertastes and textures. Like eating melted plastic.
That would be interesting. I've never found an alfredo jarred sauce that didn't seem pasty to me.
That would be so interesting. I've hated ever jarred Alfredo sauce I've ever bought - so much so that I never buy it anymore - but it would be interesting to see if there was one that was passable.
Based on your first marinara taste test, I went out and got a jar of Victoria. We are going to try it for dinner tonight, so will get back to you what our thoughts are on the Victoria brand. We have been a Newman's Own customer for years, so I was surprise by the rating you gave it, so we are looking forward to see what we have been missing out on in trying Victoria's. Very much appreciate your taste testing of pasta sauces. You should continue with them with all the main brands. We have had Rao's previously, but were not a fan. You might include Lucini's in your taste test btw.
I love your content and will be a continuous supporter of your channel.
Nice review! Every year, my mom and dad went to a farm in Santa Clara Valley and picked up 12 or so boxes of tomatoes........for two days, the whole neighborhood smelled like San Jose Cannery when they were making their sauce. I so miss my mom and dad and their spectacular tomato sauce. ♥
I like these comparison videos but I can't suggest any other sauces. I make my own and don't buy any. I home can a hundred pounds of tomatoes every year but I just can tomatoes. Then make sauces for those. Thank you. God Bless and stay safe.
Part 3 of this series, should be putting the winners of the 2 previous taste test. Up against each other, for the Ultimate winner.
I love Prego Tomato Basil Garlic sauce.
I did not expect it to test well and I was not disappointed.
We love Pregos Chunky tomato , onion garlic sauce in my household! We have tried to add wine and mirepoix to it, but that sauce taste so much better if you just leave it alone and let it do it’s thing!
We ask you politely, yet firmly to leave...
This is awesome. I love how you get James involved. Younger people have a different taste pallet and this is awesome
As Jim does, I make my own sauce and count the times I've used jar sauce on one hand. After a trip to Italy and watching Italian chef videos, I simplified my sauce, getting rid of unnecessary ingredients: the fewer, the better. My go-to spice is fennel seed. Keep testing: this is fun to watch.
The ingredients for Michael's sounds like it might make a pizza sauce, a pricey pizza sauce.
I'm sure that a lot of people are like me, starting out with jarred sauce, then began doctoring it up to make it better, then ultimately making homemade. Will you eventually do a taste test with canned tomatoes?
I'm totally with you on the canned tomatoes idea. That ought to have its own series as well. Would love to see comparisons with premium brands, name brands and store brands.
I love michaels. I guess it wasn’t there forte
It's funny, I do use Michael's for my pizzas and calzones. It's a great base sauce for pasta, but I like adding other ingredients like pesto, cream, meat, etc. Sometimes I find that it's a little too acidic and needs another ingredient to balance it out.
@@HawkGirl69 I love it too, way more than Rao's! I was actually surprised by their ratings for Michael's, but that's just where personal taste comes in.
@@malloryg4251 me too, I like Michael’s way more than Rao’s, and more than Victoria’s which they raved about (seems very oily to me). Michael’s makes a very low sodium tomato and basil sauce, great for me since I have high BP. Rao’s has tons of salt!
Part 2 results in order of rating. Keep in mind the numbers are fuzzy and not exact. I normalized the prices per ounce.
Name (average rating) - price per oz
Carbone (7.9/10) - $0.37 / oz
Mezzetta (6/10) - $0.39 / oz
Michael's of Brooklyn (4.5/10) - $0.31 / oz
Bertolli (4.5/10) - $0.18 / oz
Classico (3/10) - $0.15 / oz
Prego (2.4/10) - $0.17 / oz
TY!
The standard marinara in the Bertolli d’Italia line would be a great one to add. Love these blind taste test videos, please keep them coming!
Enjoyed both videos on taste test. Was looking forward to your thoughts on Mezetta because I like this one.
Michael’s and Rao are my go to sauces. Period. I think they’re both very good quality.
I liked Carbone the best too. Rao should give their agent a raise for all of the publiciity their sauce is getting. I'm enjoying Sip and Feast very very much, especially the dad/son relationship which is endearing and natural. We need more such male relationships like that. I'm from the South so the perspective on slaw and potato salad, and everything else is enlightening. The family team of 3 is a winner. If I lived in that house people would ask, "Who's the fat guy with marinara sauce in his beard?" I wouldn't have been fat when I first moved in. Keep up the good work.
Rao's was sold to Campbell's so it's going to plummet in quality too.
This kids going to be a good critic when he gets older.
He's already got a great palate.
Exactly what I’ve thought for awhile! lol
Prego is my favorite, but I like sweet sauces. I'd be interested in getting your home made sauce recipe and trying it at home! 👍 Good job again guys!
I love the sweetness of Prego as well. For me it tastes better if you don’t add wine or water to it. Just put the jar’s sauce in the pan after cooking the meat onions and garlic.
My favorite jarred sauce is Patsy’s. He we grow a lot of tomatoes that we can to preserve the season. So we mostly make our own sauce.
nice to see you can learn. So better father to yield to your smart child and give them confidence.
I make my own sauce, and in the summer I cook my own tomatoes into sauce and freeze them that way. Much easier than the old method I used to use canning tomatoes THEN making sauce. I literally took me 20 years to figure that out. I actually put my cooled sauce into 1/2 gallon Ziploc freezer bags, freeze them flat on a cookie sheet then stack them n the freezer. I can even partially thaw one enough to break off a piece if I just need a bit for soup or stew.
I'd love to see more taste tests. And a winners round would be great.