That's what the Italians call it, anyway. This morning, eggs poached in Rao's Homemade Garden Vegetable Marinara: O...M...G!
Look, I'm a Midwesterner; my ancestry is not drawn from your marinara-producing peoples. So I grew up on Prego and Ragu and adding some meat and herbs (rosemary, fresh basil if you can get it), and there's your spaghetti sauce. It's good enough but-- Let's say shelf life and ease of mass-production are concerns.
Fresh Market, our more-or-less neighborhood market, does not stock common brands; my choice came down to several fairly expensive varieties. I was sleepy and kind of went by which one had the most appealing label.
It was a felicitous choice. Rao's plain marinara gets rave reviews from people who live where fresh marinara is readily found. The Garden Vegetable version adds peppers, mushrooms, carrots, I don't know what all else and not just a little of them -- it's crowded! And very, very good. Poach an egg in this stuff and it's happy to simmer.
I browned some sausage and added it, which was entirely unnecessary.
BUILDING A 1:1 BALUN
1 year ago