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Thought jars of pasta sauce beat canned tomatoes, then I did the math on a Sunday pot
I used to buy the $3 jars of marinara because it felt faster than starting from canned tomatoes. Then my sister showed me her receipt from the Kroger in Akron: two 28 oz cans of whole tomatoes for $1.98, plus an onion and garlic for about 60 cents. That pot made enough sauce for four dinners, while one jar barely covered two plates of spaghetti. The canned version tasted better too, since I could simmer it down with a bay leaf and a pinch of sugar for 40 minutes. My grocery bill dropped $18 that month just from skipping the jars. What do you all add to canned tomatoes to make them taste less tinny?
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