Kristie in Florida Posted October 12, 2015 Share Posted October 12, 2015 Title says it all. My very picky eater is sick of pushing the chunks to the side. I will be too exhausted tonight to do anything else but dump and heat, hence the jarred stuff. I'd blend it in my blender but then I'd have to wash something else. Quote Link to comment Share on other sites More sharing options...
wapiti Posted October 12, 2015 Share Posted October 12, 2015 I am familiar with this situation. I buy Hunt's sauce in a can. There are various size cans, including tiny ones if there's only one person in the family who prefers to eat this. I like to add spices to taste (garlic, oregano) and sometimes a pinch of sugar to counter the acidity, when I microwave that person's portion of sauce, though I'm not sure they'd miss it. 1 Quote Link to comment Share on other sites More sharing options...
Pippen Posted October 12, 2015 Share Posted October 12, 2015 I used to just put a portion for the lump hater through a medium sized strainer. Easier than cleaning a blender. 1 Quote Link to comment Share on other sites More sharing options...
OH_Homeschooler Posted October 12, 2015 Share Posted October 12, 2015 I think the Ragu traditional sauce is without chunks. I get not wanting to bother with a blender, but how would you feel about an immersion blender? A lot easier to clean! 2 Quote Link to comment Share on other sites More sharing options...
aaplank Posted October 12, 2015 Share Posted October 12, 2015 Prego Traditional. I don't like chunks either. Quote Link to comment Share on other sites More sharing options...
EKS Posted October 12, 2015 Share Posted October 12, 2015 I second the recommendations for Hunt's sauces and the immersion blender. (My immersion blender changed my life!) Quote Link to comment Share on other sites More sharing options...
Kristie in Florida Posted October 12, 2015 Author Share Posted October 12, 2015 Prego Traditional. I don't like chunks either. That's what I get and it has chunks. Quote Link to comment Share on other sites More sharing options...
Butter Posted October 12, 2015 Share Posted October 12, 2015 I can't handle chunks. I have never found a jarred spaghetti sauce I can tolerate. Chunks are evil. Sometimes I'll use tomato sauce and add some spices. Other times I use a blender to puree jarred spaghetti sauce. It just requires a quick rinse if you do it immediately. I also puree jarred pizza sauce. I'm not kidding when I say I can't handle chunks. 1 Quote Link to comment Share on other sites More sharing options...
Entropymama Posted October 12, 2015 Share Posted October 12, 2015 Make it yourself. Canned tomato sauce, canned tomato paste, oregano and basil, maybe some salt, pepper and garlic. Smooth as a baby's bottom. 2 Quote Link to comment Share on other sites More sharing options...
Kristie in Florida Posted October 12, 2015 Author Share Posted October 12, 2015 Make it yourself. Canned tomato sauce, canned tomato paste, oregano and basil, maybe some salt, pepper and garlic. Smooth as a baby's bottom. Measurements? Quote Link to comment Share on other sites More sharing options...
Kristie in Florida Posted October 12, 2015 Author Share Posted October 12, 2015 I won't have an immersion blender till my mother in law gets me one for Christmas. Quote Link to comment Share on other sites More sharing options...
justasque Posted October 12, 2015 Share Posted October 12, 2015 I second Hunts or Ragu Traditional. I add herbs to the Hunts, as it's more "tomato sauce" designed as an ingredient rather than fully-flavored spaghetti sauce. If I had to pick one for grab-and-go convenience, it would be the Ragu. With the Ragu, you can put aside some for your picky eater, then add veggies and/or browned ground beef for those who like heartier fare. (I saute the veggies and the ground beef first, then add the sauce to the pan.) Quote Link to comment Share on other sites More sharing options...
HelenNotOfTroy Posted October 12, 2015 Share Posted October 12, 2015 I don't like chunks in my spaghetti and I have always used Ragu Traditional Old World Style. There is also a chunky version, but it says chunky on it. Quote Link to comment Share on other sites More sharing options...
Pink and Green Mom Posted October 12, 2015 Share Posted October 12, 2015 I take a 16 oz can of tomato sauce (like Publix brand, or Hunts, or whatever), and I add 1 heaping tablespoon of oregano, a teaspoon of garlic powder, 2 teaspoons of onion flakes (the dried stuff) a pinch or two of salt and pepper, and a small pinch of sugar. I sometimes add more oregano or garlic. It takes about 10 minutes of simmering for the spices to blend with the sauce. Quote Link to comment Share on other sites More sharing options...
Kristie in Florida Posted October 12, 2015 Author Share Posted October 12, 2015 I take a 16 oz can of tomato sauce (like Publix brand, or Hunts, or whatever), and I add 1 heaping tablespoon of oregano, a teaspoon of garlic powder, 2 teaspoons of onion flakes (the dried stuff) a pinch or two of salt and pepper, and a small pinch of sugar. I sometimes add more oregano or garlic. It takes about 10 minutes of simmering for the spices to blend with the sauce. So if I was cooking frozen meatballs in that would it need to simmer before I add the meatballs or can it all simmer together? Quote Link to comment Share on other sites More sharing options...
Pink and Green Mom Posted October 12, 2015 Share Posted October 12, 2015 So if I was cooking frozen meatballs in that would it need to simmer before I add the meatballs or can it all simmer together? I simmer mine together. Quote Link to comment Share on other sites More sharing options...
lulubelle Posted October 12, 2015 Share Posted October 12, 2015 Ragu - marinara. My kids do not like any particle chunks. I hope that changes some day. Quote Link to comment Share on other sites More sharing options...
G5052 Posted October 12, 2015 Share Posted October 12, 2015 Don't know if you have a Wegman's nearby, but they sell "smooth marinara." Quote Link to comment Share on other sites More sharing options...
zoobie Posted October 12, 2015 Share Posted October 12, 2015 I won't have an immersion blender till my mother in law gets me one for Christmas. Do you have a regular blender? Just run your favorite through it before heating. After heating, it's dangerous and the immersion blender is far easier. Before heating, it's just a matter of which you want to wash. (And I blend up hot water and soap to clean the blender, then rinse.) Quote Link to comment Share on other sites More sharing options...
Garga Posted October 12, 2015 Share Posted October 12, 2015 i like the meat flavored jarred sauce from Aldi. If not from Aldi, then the Walmart brand. I know, I know. It's jarred, it's Walmart...and I love it. Quote Link to comment Share on other sites More sharing options...
AmandaVT Posted October 12, 2015 Share Posted October 12, 2015 Francesco Rinaldi marinara is a nice smooth sauce - that's the one I use when we make pizza because I like smooth pizza sauce. 1 Quote Link to comment Share on other sites More sharing options...
Mergath Posted October 12, 2015 Share Posted October 12, 2015 If I was that exhausted, I would probably just give my picky eater my little tea strainer and tell said child to have at it. ;) 3 Quote Link to comment Share on other sites More sharing options...
Night Elf Posted October 12, 2015 Share Posted October 12, 2015 I'm having spaghetti tonight. I use Traditional Prego because I don't like chunks either. Quote Link to comment Share on other sites More sharing options...
Kristie in Florida Posted October 12, 2015 Author Share Posted October 12, 2015 Thanks everyone. We are at the store now and she is too nervous to try anything new. We get Prego Traditional and she swears it is chunky. Quote Link to comment Share on other sites More sharing options...
foxbridgeacademy Posted October 12, 2015 Share Posted October 12, 2015 I used to put it (Prego traditional) through a colander, easily rinsed then used on pasta. Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted October 12, 2015 Share Posted October 12, 2015 Mezzetti's marinara (San Marzano tomatoes) or tomato basil (Napa Valley tomatoes). It has no added sugar, no chunks, and no unnatural ingredients/additives. It costs a bit more, but tastes sooooo much better than most jarred sauces. I use these for pizza sauce too. If she's super, super picky tho? The runniest, smoothest sauce I ever bought was the Hunt's pasta sauce in a can. Quote Link to comment Share on other sites More sharing options...
Cinder Posted October 12, 2015 Share Posted October 12, 2015 Another vote for Hunts. Mine don't like chunks either and this stuff is mostly sauce with some herbs. At least the Garlic & Herb and Four Cheese versions are. If using frozen meatballs, dump everything in a pot and warm through. Quote Link to comment Share on other sites More sharing options...
mmasc Posted October 13, 2015 Share Posted October 13, 2015 Another vote for Ragu Traditional Old World Style. I switched to it a few years ago due to a picky DS who doesn't want chunks of any kind. I actually just pour it straight from the jar onto hot spaghetti. It couldn't be easier! Sometimes I'll simmer meatballs in it for the rest of us, and that works well too. I just take some out for DS before adding the meat. Quote Link to comment Share on other sites More sharing options...
Sk8ermaiden Posted October 13, 2015 Share Posted October 13, 2015 I was going to say prego traditional - ours can be put through a sieve and leave nothing in it. If she says that is chunky, I don't even know... :confused1: Quote Link to comment Share on other sites More sharing options...
*lifeoftheparty* Posted October 13, 2015 Share Posted October 13, 2015 Do you have a Trader Joes? Their Marinara sauce in a can is fabulous, cheap, and has no chunks :) Quote Link to comment Share on other sites More sharing options...
Kristie in Florida Posted October 13, 2015 Author Share Posted October 13, 2015 Well we just finished dinner and it didn't have chunks. She swore it had chunks before so now I'm confused. Maybe she is thinking of a different jar I accidentally grabbed before? Quote Link to comment Share on other sites More sharing options...
RKWAcademy Posted October 13, 2015 Share Posted October 13, 2015 Stick blender. My tool in dealing with my picky eater (picky about texture not types of foods). Easy and all you have to wash is one end of the stick blender. Quote Link to comment Share on other sites More sharing options...
6packofun Posted October 13, 2015 Share Posted October 13, 2015 Classico Family Favorites ("Smooth and Rich"), in either Traditional or Parmesan & Romano. This was long-awaited in our home because we were dumping the Classico Four Cheese into our blender to get it smooth! Apparently they figured out that some people don't like chunks. http://www.classico.com/Products/Parmesan%20Romano Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.