The ‘Delicious’ Jarred Sauce Ina Garten Swears By

lLet’s talk about kitchen heroes. You know, those trusty ingredients or tools that just always come through for you, especially when you need a fantastic meal without spending hours tied to the stove? Well, if you’re anything like me, and let’s be honest, if you’re reading this, you probably live by the simple mantra: What Would Ina Do? Because, truly, who better to guide us through the wonderful world of home cooking than the queen of effortless elegance, Ina Garten, the Barefoot Contessa herself?

For years, I’ve devoured everything Ina puts out, from her cookbooks to her TV shows. Although I haven’t gone to culinary school, I feel like I’ve received a masterclass just by following her lead. Her recommendations, whether for the perfect roast chicken or the most scrumptious chocolate cake, are consistently spot-on. And her wisdom, thankfully, extends right down to the groceries she keeps in her own pantry. This is where our star ingredient comes in, a true game-changer that has her unwavering seal of approval: Rao’s Homemade Marinara.

Now, Ina is famous for encouraging us to make things from scratch, like vanilla extract or chicken stock. And yes, making your own marinara sauce from beautiful, ripe tomatoes can be a truly rewarding experience. But here’s the thing: Ina is also incredibly practical. She understands that sometimes, making things from scratch isn’t feasible, or frankly, necessary, especially when there’s a store-bought option that’s genuinely excellent. This is where her famous mantra, “store-bought is fine,” comes into play. And when it comes to jarred tomato sauce, Rao’s is the one she turns to, time and time again.

Finding out that Ina Garten, the Ina Garten, relies on Rao’s Homemade Marinara felt like a secret handshake among home cooks. Why? Because it just so happens to be my go-to jarred sauce, the only one my Italian-American family and I will ever buy. It was a little tidbit of information that made my heart sing! It’s like getting validation from the ultimate authority that your long-held kitchen preference is, in fact, the absolute best.

Ina doesn’t just casually mention Rao’s; she features it multiple times on her website. There’s a fantastic section called “Ask Ina” where fans submit questions, and she shares her wisdom. When asked what she keeps on hand for last-minute guests – a common home-cook scenario, right? – her answer is delightfully simple and incredibly practical. She says, “I always have pasta and jars of Rao’s marinara sauce in the pantry for a meal in less than 15 minutes!” How brilliant is that? A delicious, satisfying meal ready in a flash, all thanks to a quality pantry staple.

It wasn’t just in the last-minute guest scenario where Rao’s got a shout-out. She also recommended it when someone asked what a college student should stock up on. This really highlights how versatile and essential this sauce is – from feeding unexpected company to helping a student whip up a proper meal. And then, the most direct endorsement of all: when a fan simply asked, “What’s your favorite jarred marinara sauce?” Ina’s reply was immediate and clear: “That’s easy! Rao’s marinara sauce.” No hesitation, no second-guessing. Just the straightforward truth.

Honestly, while I was thrilled to learn that my favorite cooking show host shared my deep affection for Rao’s, I can’t honestly say I was surprised. Why? Because, for me, it truly is the best store-bought tomato sauce I have ever had the pleasure of tasting. And trust me, I have tried a lot. My family has been loyal to this sauce for as long as I can possibly remember.

Now, I won’t sugarcoat it – Rao’s is on the pricier side when you compare it to many other options lined up on the grocery store shelf. Because of the cost, I’ve definitely experimented with a few others over the years, hoping against hope to find a more budget-friendly alternative that could measure up. Alas, I failed! Every time, I came back to Rao’s. It simply can’t be beaten. And while it feels like a splurge in the moment you put it in your cart, once you taste it, you understand that it is absolutely, without a doubt, worth the extra cost.

So, what is it about this sauce? What sets it so far apart from the competition that it earns a coveted spot in Ina Garten’s pantry and the unwavering loyalty of my own family? It really boils down to its simplicity and its roots. This sauce hails from a legendary, impossible-to-get-into, members-only restaurant right here in New York City. The text tells us this, and it makes so much sense. There’s a pedigree there, a history of focusing on quality ingredients and classic preparation.

I even have a personal anecdote about the restaurant! My husband and I, dressed up and feeling optimistic, once tried to go early to see if we could snag a table. We were politely, but firmly, told no. Getting into the restaurant itself is notoriously difficult; its dining room walls are apparently covered with photos of celebrity patrons, and tables are essentially ‘owned’ by members of high society, making reservations nearly impossible. It’s a place steeped in tradition and exclusivity. But the good news? At least we can all have their delicious sauce whenever we want, right from a jar! That accessibility, bringing a taste of that iconic place into our own homes, is part of its magic.

The key to Rao’s superiority, according to the text, and something that resonates completely with my own experience, is its incredibly short ingredient list. It’s simple, clean, and reads like something you’d find in a genuine homemade recipe: just Italian whole-peeled tomatoes, olive oil, onions, salt, garlic, basil, black pepper, and oregano. That’s it. Notice what’s missing? All the fillers and, crucially, added sugar that you find in so many other jarred sauces.

This point about added sugar is huge for me. Many jarred tomato sauces are simply too sweet, which completely overwhelms the natural flavor of the tomatoes. Rao’s avoids this pitfall entirely. It lets the tomatoes shine, front and center, delivering a fresh, punchy flavor that honestly just can’t be matched by other commercial sauces I’ve tried. It has an ideal taste profile – slightly tart, yes, but never bitter. It’s balanced and bright.

This isn’t just my opinion or Ina’s, by the way. The text includes several quotes from Amazon shoppers who have also discovered this “crimson condiment” and agree wholeheartedly. Over 6,500 people on Amazon have given it a five-star rating, according to the context provided.

One reviewer perfectly captures the sentiment shared by many home cooks who appreciate quality but are short on time. They raved, “This is the best jarred sauce out there. I have a family recipe that I love but don’t always have half a day to make it. This actually comes pretty close! I love that it is not sweet like some other jarred sauces I’ve tried and that you can actually see the olive oil in it. Delicious!” See? It’s not just about convenience; it’s about quality that rivals homemade, a key aspect of the Kitchn philosophy.

Another reviewer, someone who has spent time in Italy and understands why traditional Italian pasta and sauces are so exceptional, found that Rao’s transported them right back. They shared, “This sauce brought me right back to Italy. It is so balanced, perfect, and delicious! I could just eat it with a spoon from the jar.” Eating it with a spoon from the jar? Now that’s a serious endorsement! And their conclusion? “So as long as I can get Rao’s from Amazon, or anywhere in America, I won’t get any other pasta sauce.” That speaks volumes about its authentic taste.

A third fan highlighted its reliability for quick meals and its versatility, mentioning how it leaves others in the dust because it’s “not overly salty and is seasoned to perfection.” They noted its excellence for a quick pasta dish and its “magical” quality as a lasagna sauce, even suggesting it as a dip for mozzarella sticks. Practical uses, delicious results – exactly what we’re looking for!

Even a reviewer who typically prefers organic products, and who noted that Rao’s is not organic, still praised its flavor above all else. They wrote, “However, the flavor is more authentically Italian than any commercial sauce I’ve ever tasted. It has none of the bitterness often associated with tomato-based sauces.” This reinforces the point about its authentic taste profile and lack of off-notes like bitterness or excessive sweetness.

Finally, a fan who is reminded by their husband every time they use a jar that it comes from the famous New York restaurant acknowledged the price point but ultimately found it worthwhile. They said, “It is pricey for a jar of sauce, but it is very tasty.” The recurring theme among users and Ina herself is clear: the quality justifies the cost.

The backstory of Rao’s sauce production is also quite interesting and speaks to its journey from exclusive eatery to pantry staple. The restaurant itself opened way back in 1896 as a tavern in New York City. Over the years, it evolved, focusing more on fine Italian food, and it really gained prominence when Frank Pellegrino Sr. took over in 1975. His vision was simple and pure: to use simple, high-quality ingredients and prepare them exceptionally well. Patrons absolutely loved it.

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It wasn’t until 1992 that Rao’s decided to start jarring and selling their signature sauce. This was essentially a way for those who couldn’t get a reservation at the notoriously exclusive restaurant to still enjoy a taste of the experience at home. It was adapted from owner Frank Pellegrino Jr.’s family recipe, ensuring that the authenticity was carried through to the jarred product.

The sauce-making operation has changed hands a couple of times since then. In 2017, Sovos Brands took over the production. Then, more recently, in August 2023, Campbell’s Soup acquired Sovos Brands for a whopping 2.7 billion dollars, according to a Campbell’s press release cited in the text. Despite these corporate changes, the text notes that the sauce has managed to maintain its “tidy ingredient list and robust flavor,” keeping it a favorite for busy home cooks and, yes, even celebrity chefs like Ina.

Ina’s connection to Rao’s seems to run pretty deep, beyond just keeping their sauce in her pantry. The text mentions that her “expressed fondness for Rao’s goes back at least a decade.” In 2012, she actually filmed a portion of a Barefoot Contessa episode titled “Restaurant Rules” at the original Rao’s location in East Harlem. Imagine getting that kind of access!

In the opening of that segment, Ina spoke about the allure of the restaurant and its infamous waitlist, the kind of place where getting a table is nearly impossible. She somehow managed to snag an exclusive spot for the show. During that episode, she even learned to make peas and prosciutto and pollo alla limone directly from Frank Pellegrino Sr. himself. This gave viewers an incredible, exclusive peek inside this acclaimed establishment.

Since that episode aired, Ina has continued to mention Rao’s numerous times, specifically highlighting their jarred pasta sauce. She includes the sauce in her own recipe for roasted Italian meatballs and brought it up in a 2019 Today Show segment, recommending it as a solid and convenient option alongside some of her other favorite pantry items. Her consistency in recommending Rao’s over the years truly underscores her genuine belief in its quality.

It all circles back to Ina’s philosophy that “store-bought is fine” in certain circumstances. While she’s a champion for making many things from scratch – listing items like chicken stock, shredded parmesan, lemonade, chocolate chip cookies, and cooked beets as examples of things where homemade makes a significant difference – she is also a pragmatist. She recognizes that there are select store-bought items where the difference in quality compared to what you can make yourself is negligible, or perhaps the convenience vastly outweighs the effort.

Rao’s appears to fall squarely into this category for her. It’s a store-bought product where the quality is so high that it’s hard to justify the time and effort of making marinara from scratch when you’re dealing with dishes that have other components or when you simply need a quick meal. She frequently discusses her preferred packaged choices, featuring them in episodes like her “Store-bought is Fine” episode on Food Network and in a feature on her website about store-bought options for Thanksgiving.

You can even find Rao’s listed right there on the “Shop” page of the Barefoot Contessa website, among her recommended pantry staples. Her endorsements are always rooted in quality and ingredients. If a product is made with “top-notch, wholesome ingredients” – the kind of things you’d use yourself, like the “good olive oil” she often suggests – she is likely to approve. This balanced approach, combining the care of home cooking with the smart use of high-quality ready-made staples, is one of the many reasons Ina is such a beloved and trustworthy source of kitchen wisdom. And her unwavering support for Rao’s Homemade Marinara is perhaps the strongest testament to its exceptional quality and how it truly makes delicious home cooking more accessible for everyone. It’s not just a shortcut; it’s a quality ingredient in its own right.

Ina Garten certainly likes Rao’s marinara sauce a lot. She relies on this jarred sauce as a pantry must-have. Its quality ingredients do taste homemade to many people you know. The flavor reminds folks of real Italian cooking. But this sauce offers much more than just simple spaghetti dishes. It serves as a really versatile base for countless meals. A quality store-bought item truly acts like a game-changer in cooking.

Think how useful a sauce this good really is. Its clean flavor works well with almost anything you cook. Fresh tomato notes mix right with garlic and basil. This taste is never too sweet, nor is it bitter, you see. The writer has used it with roasted vegetables before. It also goes well with seafood, as the context says. That vibrant sauce adds depth without covering other tastes.

Do not forget the classic dishes, like simple pasta. One reviewer on Amazon called it magical for lasagna sauce, you know. Lasagna has several layers and ingredients to manage. Using Rao’s makes the foundation strong and flavorful for these dishes. Ina herself often layers this sauce in her eggplant parmesan recipe. She keeps it handy to avoid complicated prep time for her recipes, you see. A good shortcut saves time and effort without sacrificing taste.

The sauce’s versatility does not stop at baked pasta dishes. You can use this neat hack for other dinners too. Simmer your frozen chicken cutlets right in the sauce sometimes. This makes a quick meal like chicken parmesan happen easily. No need to bread and fry everything if you are short on time. The sauce adds moisture and flavor to the chicken. It also works as a braising base for beef or pork cuts. Cooking low and slow always yields tender, flavorful meat.

Another smart idea involves using it for meatloaf mixes. Incorporate the sauce into your breadcrumb paste, or panade, as it is called. This puts moisture and flavor right into the proteins being used. Your meatballs or meatloaf stay juicy and taste amazing always. For lazy pizza nights, just spread it onto dough, you know. Forget bland pizza sauces with too much sugar in them. Rao’s brings authentic tomato taste to your homemade pie easily.

The writer even tried using it for shakshuka, surprisingly, you know. That dish usually features spiced tomatoes and pepper sauce. Eggs are poached directly into the mixture for cooking. The result was superb, they often reported. It seems everything this sauce touches turns to gold, they thought. Experimenting with a quality staple is indeed creative for home cooks. It could even serve as a base for simple tomato soups next, maybe.

Want to tweak your jarred sauce just a little bit sometimes? The information provides tips on how to make store-bought sauce shine brighter. Add some salty pasta water for better texture and cling. Fresh garlic always adds an extra nice punch to it. You could even tip in canned clams if you like something different. Customizing sauce is easy to fit your dish or mood. Adding a swirl of nice olive oil greatly enhances its flavor.

Beyond just marinara, Ina Garten shares other good shortcuts she uses. She recommends quality store-bought items to make cooking easier. She makes some things from scratch because of the big taste difference. Those items include chicken stock and chocolate chip cookies, she says. But she knows some packaged items offer great quality. Using store-bought versions is perfectly fine at times. It makes delicious home cooking accessible for many.

These Ina-approved items strictly focus on the quality of ingredients used. If a product uses only top-notch, wholesome ingredients, she approves it. This discerning eye for quality explains why people trust her recommendations. It involves finding the best possible version of a convenience item sometimes, you see. Here are more staples she suggests from her online lists now.

Puff pastry stands as one such readily recommended item. Making puff pastry from scratch takes lots of time and skill. Having quality store-bought pastry opens many dessert doors. It works great for fast appetizers or savory tarts too. It saves many hours spent laminating dough for baking. It is a classic example where convenience often far outweighs the effort.

Pure vanilla extract is another suggested shortcut for cooks. Making your own vanilla extract takes time and effort. A quality store-bought extract is key for baking projects. It provides a concentrated flavor needed for countless recipes daily. Having a good one ensures cakes and cookies taste their best, you know. Pure extract differs greatly from imitation vanilla always.

Jam appears on her list of store-bought staples. Making homemade jam requires adding lots of fruit and sugar. It also often requires canning equipment for long-term storage. Keeping a few jars means you are ready for toast or scones anytime. It is a simple item, but a well-made version is convenient, you see.

Every kitchen wants good condiments readily available. Ina recommends specific brands like Hellman’s mayonnaise for that. Mayonnaise can be made at home but does not last long. A reliable store-bought kind works well for sandwiches and binding ingredients. Ketchup is also listed, a staple that nobody makes from scratch anyway. These items are basic building blocks for many meals.

Her recommendations include nut milk and peanut butter varieties. Plant-based options are popular for different dietary needs, perhaps. Quality peanut butter enhances the taste of snacks and sauces for many. Reliable nut milk is useful for smoothies or baking, as needed. The focus always lies on brands with simple, wholesome ingredients. This mirrors her philosophy for quality, similar to her preference for Rao’s sauce.

For pasta itself, which is a companion to marinara, Ina still has preferences. She often favors a supermarket brand named De Cecco. It is made in Italy with durum semolina wheat flour. De Cecco uses traditional bronze plates to shape the pasta, you know. This results in a rough texture that allows sauce to cling better than smooth kinds. This detail often shows her practical wisdom, even for simple things.

For something extra special, she likes Cipriani Food pasta. This restaurant brand is harder to find, you see. It sometimes costs a bit more money to buy. You can find it online or perhaps in specialty markets. Its organic nature and quality probably appeal to her for certain dishes. She thinks that sometimes paying more for superior ingredients is worthwhile.

Her balance between homemade and store-bought ingredients even extends within recipes. When she makes marinara sauce from scratch, she chooses San Marzano Tomatoes, you know. These tomatoes grow in Italy’s volcanic soil and are often prized for their flavor. Authentic ones always have a DOP label indicating protected quality. This confirms her commitment to starting with the very best ingredients.

Some kitchen tools are essential, just like good staples. A large pot, such as the Cuisinart Chef’s Classic, works well for boiling pasta. Its built-in strainer fits different pasta shapes easily, you see. Tongs, specifically the KitchenAid Silicone-Tipped ones, toss noodles effectively. They ensure that the sauce coats everything evenly, unlike a wooden spoon, perhaps. These tools make the cooking process smoother for everyone.

For shorter noodles when you don’t have a strainer pot, use a spider strainer. A Hiware Stainless Steel Spider Strainer lifts pasta out nicely. This way, you never lose precious noodles down the drain. Finally, a Microplane Zester adds a crucial finishing touch for cheese. It grates cheese right over the bowl, saving on dishes, you see. It is also perfect for zesting citrus sometimes.

Ultimately, Ina Garten’s pantry wisdom is quite clear now. Embrace high-quality store-bought items whenever possible, you know. Her go-to Rao’s marinara offers unparalleled flavor and versatility. Other approved items include puff pastry and specific types of pasta. Choosing well-made staples with good ingredients is always a smart strategy. It means being practical and discerning, not lazy. It helps create delicious meals without feeling overwhelmed.

Cooking becomes a joy, not a chore with trusted allies ready. Having Rao’s waiting empowers you to whip up wonderful food. It happens whenever inspiration strikes or hunger calls loudly. The art of effortless elegance builds on smart choices you see. Really, really good ingredients form the foundation often. Even when someone else did the initial work, it still helps.

This is a comforting thought for any home cook out there. We can all easily channel our inner Barefoot Contessa. Just pick one quality jar or package to start with.

Related posts:
‘Store-bought is fine’: Ina Garten’s go-to jarred tomato sauce is also my fave
The Store-Bought Sauce Ina Garten Always Keeps In Her Pantry
The Jarred Pasta Sauce Ina Garten Keeps Stocked in Her Pantry (She Swears By It!)