Would a jarred marinara benefit from a little simmering, or is it about as cooked as it's going to get?
How do you guys like to "prepare" yours?
Heat it up, taste it, if you think it needs something add it. Simmering it is only going reduce it and make it thicker, which can be reversed by adding back water. The ingredients have already given all they have to give.
You'd have to pry a jar of premade marinara into my cold dead hands.
>>7842962
Then this thread probably isn't for you. Thanks for posting.
>>7842948
the only thing i do is blend it so it's smooth. ancient soggy chunks of tomato are unappetizing to me, and it covers the pasta better. then i just dump it in with the cooked and drained pasta.
pic related - the only jarred marinara i will use. others are fucking disgusting
>>7842962
this. it only takes two hours min and you can do that while bullshitting with whomever you live. It just tomato, red wine, olive oil, and either worcestershire or fish sauce and basil if you're feeling fancy
>>7842959
best way to heat up without having a similar effect to simmering?
>>7844250
microwave
If I use jarred sauce then I like to sauté onions, galic, and mushrooms and/or spinach. Then I add sauce with a bay leaf and simmer it until it thickens just a bit. After that I add vegetable stock to get it back to a consistency I like. Usually tastes homemade after I do that.
>>7842948
>buying tomato sugar juice
Literally just get some tomatoes and wine and make your own. It's too easy.
