The best jarred marinara sauce |
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| Marki Williams/NYT Wirecutter; food styling by Maggie Ruggiero |
Life doesn’t always afford time for slow cooking. And sometimes, a jar of marinara can be a lifeline.
Store-bought sauces have come a long way from the heavily processed, salsa-like variations of the past. With antacid on hand, we embarked on testing 41 jars of marinara and discovered a few convincingly homemade ones worth adding to your weeknight rotation — including a thick and tangy sauce great for dunking mozzarella sticks, and a rustic take we found delicious by the spoonful.
Sometimes store-bought is fine→
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Your daily deal: Wine glasses we love |
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The best wine glasses→
One last thing: The best canned tomatoes |
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| Marki Williams/NYT Wirecutter |
Not all canned tomatoes you encounter at the grocery store are created equal. Some are velvety, brilliantly red, and full of flavor, while others are tough, underripe, and insipid. Our favorites — including sweet, tart tomatoes you can eat straight from the can — could very well be the star of your sauce.
If you prefer homemade marinara→
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Plus: Everything you need to make pasta at home.
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