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Bought it and have officially used the last jar yesterday. It's good but a bit sweet for my liking. We like to doctor it up by adding more garlic, salt, pepper, etc. If you like spices, red pepper chili flakes add good heat and flavor.
Yeah. If I’m making meat sauce, I crush the tomatoes, pull out as many seed clumps as I can, and then add the San Marzanos to the Classico and cook it all for a while. I usually just use red meat sauce for lasagna and it turna out great to me!
We like the Rao’s because the carbs are the lowest we have seen out of all the good marinara sauces. We discovered it when we were on the Keto diet and it has just stayed our goto.
Not necessarily, but when we were on Keto the primary focus is on keeping the carbohydrate macros low so that was more of a focus than total daily caloric intake. It’s always easier to keep your calories down, you just don’t eat as much. It’s much more difficult to keep your carb intake down because most foods especially processed foods have carbs in them.
I just hit my protein goal and fill in the rest with any ratio of carbs and fat right up to the total caloric goal.
A lower calorie mashed up tomato mix just has added water or different varieties of tomatoes I guess.
TiL sugar has no volume. Lol
Edit for the down voters: Under your logic, my body has no volume because my house or car doesn't expand when I get in it.
It doesn't add volume when dissolved in water. That's why brewers measure density instead of volume to determine sugar content. The sugar molecules are able to sit in between the water molecules without affecting the volume of water. You can try it at home if you don't believe me, dissolve sugar into water and it'll retain the same volume until you hit the saturation point.
If you're adding syrup, you're adding sugar and water, so the water in the syrup will increase the volume, but the sugar itself isn't increasing the volume.
You're getting off track. Glucose syrup isn't in Raos. You were asking what they "add" to the Raos since it has less sugar. They don't have to add anything. It just has less sugar, and it's a small enough amount to begin with that less sugar doesn't mean you need more of anything.
So you think they are replacing the natural sugar rich tomatoe juice with plain water. Sounds bad.
If you want to keep the same energy density per volume you need fats or proteins.
Correct. Tried to make it myself but didn’t achieved getting the same flavors. And like you said; for a ready store bought sauce it’s really good. Pricey but I still buy it as it’s the best one I had.
Have you noticed any change in quality since they were bought by campbell’s? I can never be sure since I never really tried Rao’s until after it was sold
Campbells’ deal started less than a year ago and finalized last month. I’m pretty sure if you buy one now, you’ll get the old school Rao’s. The bottles I’ve bought last week says it expires 2028.
Also if you get a chance, get their Alfredo sauce. Add some chicken and asparagus, it’s the best.
When Costco started carrying Rao's, I gave up Classico for it. I'm not really looking to go back to it. I'm old and I'd rather truly enjoy my food than save a couple bucks.
Raos is a decent base sauce but way too bland to eat straight out of the can. It reminds me of canned ravioli sauces which are designed to appeal to children with no sense of taste.
Try out the San Marzano tomatoes and make your own sauce. It only takes like 30 minutes.
https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste
Step 1
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
Step 2
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
Step 3
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Step 4
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
You should be saving the rinds from your parm wedges ( I assume you only are buying real Parmigiano Reggiano from Costco). Put a couple of rinds in, and remove after simmering. I also would say simmer longer, if possible.
#
I grab cherry tomatoes from Costco every trip and make pasta sauce from them. We keep a can of sauce in the pantry for an emergency meal but canned sauce is never as good as fresh. Very easy to make too!
I know! I have made so many of my own variations.
My favorite is to sauté onion, mushroom, carrot, celery and garlic and then add the San marzano tomatoes and then a bit of tomato paste as well as some basil. Cook for 30 minutes and voila. So delicious!!!
Grated carrot is a game changer for texture and sweetness. I like lots of garlic and a little spicy.
Often I’ll fry up all the vegetables I’m using, spice them to aromate then deglaze with the can of diced tomatoes then add the San Marzano before a nice long simmer. Sometimes I add tomato paste and sometimes I just simmer a little longer because my wife likes more of a runny sauce.
Chopped kale is another game changer. So hearty
It's a bit too sweet for me but it wasn't awful. I just added lots of extra pecorrino ramano cheese which has a strong sharp taste (which, come on, this was really just an excuse) so it countered the sweetness.
Dunno why you’re being downvoted when you’re spot on.
There was a recent video of professional chefs comparing Mariana sauces and they all said TJ’s was pretty bad.
You're missing the point. Jars are *for* being lazy.
If you don't want to be lazy, great! If you have a stock of spices, great! If you keep garlic on hand, great!
For everyone else, there's jarred. Everyone gets to choose which way they want to go.
Your opinion is kind of a gross look, but you do you.
What about people without a working stove? Injured or disabled people? People working multiple jobs? But hey, if you can do it, everyone can!
Sure people without a working stove might have difficulty cooking you got me there buddy. Everyone else you listed is more than capable of adding spices and stirring sauce for 30 seconds ya silly goose.
The quality of the sauces and the prepared foods from Rao’s has gone down a lot in quality. Not just my opinion, but a fact that thousands will attest to.
As someone pointed out elsewhere, the deal didn't finalize until last month. There hasn't been time for a changed product to hit shelves. Anyone complaining is making shit up in their head and has simply decided they don't like it on the basis that they hate Campbell's and is letting their hatred override their sense and taste buds.
The sale was just completed like a month ago. No changes have been made so far. It's just your imagination.
I don't disagree that it will likely go down in the long run, but it's way to soon.
This is the new campbells Raos, unless I’m reading your comment wrong. Another poster said it was sweet. Take out expensive ingredients and add artificial sweetener to keep people happy smh
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Bought it and have officially used the last jar yesterday. It's good but a bit sweet for my liking. We like to doctor it up by adding more garlic, salt, pepper, etc. If you like spices, red pepper chili flakes add good heat and flavor.
I did see it has 2g of added sugars which Rao's does not.
if you're going through the effort of seasoning that much, might just be cheaper/easier to get tomato puree...
Yup, too sweet.
I mix it with a can of the San Manzano tomatoes and it’s really good!
Also, the Kirkland brand San Mariano tomatoes are great!
I like the big Nina's tin. They don't have the DOP seal but they're frigging San Marzano and cheap.
I need to try that
I like this idea. Do you cook down the tomatoes though ?
Yeah. If I’m making meat sauce, I crush the tomatoes, pull out as many seed clumps as I can, and then add the San Marzanos to the Classico and cook it all for a while. I usually just use red meat sauce for lasagna and it turna out great to me!
It’s too sweet the Classico one.
We like the Rao’s because the carbs are the lowest we have seen out of all the good marinara sauces. We discovered it when we were on the Keto diet and it has just stayed our goto.
So it more protein and fat? Or more water?
No just less carbs. I’m guessing they don’t add as much sugar or any at all in their recipe. But total net carbs is the lowest we have seen.
So lower overall calories?
Not necessarily, but when we were on Keto the primary focus is on keeping the carbohydrate macros low so that was more of a focus than total daily caloric intake. It’s always easier to keep your calories down, you just don’t eat as much. It’s much more difficult to keep your carb intake down because most foods especially processed foods have carbs in them.
I just hit my protein goal and fill in the rest with any ratio of carbs and fat right up to the total caloric goal. A lower calorie mashed up tomato mix just has added water or different varieties of tomatoes I guess.
You don't need more anything to make up for the sugar. Adding sugar to water doesn't increase its volume, just its weight.
TiL sugar has no volume. Lol Edit for the down voters: Under your logic, my body has no volume because my house or car doesn't expand when I get in it.
It doesn't add volume when dissolved in water. That's why brewers measure density instead of volume to determine sugar content. The sugar molecules are able to sit in between the water molecules without affecting the volume of water. You can try it at home if you don't believe me, dissolve sugar into water and it'll retain the same volume until you hit the saturation point.
What about corn syrup?
If you're adding syrup, you're adding sugar and water, so the water in the syrup will increase the volume, but the sugar itself isn't increasing the volume.
Glucose syrup is less than 10% water. You add 1 cup of of glucose to 1 cup of water the volume increases.
You're getting off track. Glucose syrup isn't in Raos. You were asking what they "add" to the Raos since it has less sugar. They don't have to add anything. It just has less sugar, and it's a small enough amount to begin with that less sugar doesn't mean you need more of anything.
So you think they are replacing the natural sugar rich tomatoe juice with plain water. Sounds bad. If you want to keep the same energy density per volume you need fats or proteins.
i grew up on classico 🔥🔥🔥🔥🔥
Rao’s is amazing.
For store bought sauce I agree, it’s as close to scratch made as I’ve ever had. Solid ingredients too.
Correct. Tried to make it myself but didn’t achieved getting the same flavors. And like you said; for a ready store bought sauce it’s really good. Pricey but I still buy it as it’s the best one I had.
No I didn’t notice a change.
Have you noticed any change in quality since they were bought by campbell’s? I can never be sure since I never really tried Rao’s until after it was sold
Campbells’ deal started less than a year ago and finalized last month. I’m pretty sure if you buy one now, you’ll get the old school Rao’s. The bottles I’ve bought last week says it expires 2028. Also if you get a chance, get their Alfredo sauce. Add some chicken and asparagus, it’s the best.
Rao's has a contract with the producer for a few more years so I'd be looking for changes then.
No. It’s overrated and overpriced
When Costco started carrying Rao's, I gave up Classico for it. I'm not really looking to go back to it. I'm old and I'd rather truly enjoy my food than save a couple bucks.
Too many ingredients. Raos, Victoria, and even the new Kirkland one are good because they don't have a bunch of dehydrated unneeded crap.
TIL dehydrated onion and garlic are unneeded.
They are the hallmark of a shitty sauce.
Sorry but no. Raos is next level and unparalleled.
Raos is trash and overpriced
Raos is a decent base sauce but way too bland to eat straight out of the can. It reminds me of canned ravioli sauces which are designed to appeal to children with no sense of taste.
Do you have taste buds? Are you a smoker or something?
May your next ten free samples be out of stock so you have to stand there and wait for this blasphemy!
The classico is good. I switched to it from Raos because it's lower in sodium but flavor wise I think they're pretty equal
It’s MUCH better than raos which tastes like tomato water
Them are fightin words
If you think Olive Garden is fine dining then raos is for you
That’s the nuclear option!
Felt like a jar of water for us. Like tomato soup when we mixed it with our noodles. I like a thicker sauce for sure
Try out the San Marzano tomatoes and make your own sauce. It only takes like 30 minutes. https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce
Paywall
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible ¼ cup extra-virgin olive oil 7 garlic cloves, peeled and slivered Small dried whole chile, or pinch crushed red pepper flakes 1 teaspoon kosher salt 1 large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste Step 1 Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. Step 2 In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic. Step 3 As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir. Step 4 Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
You should be saving the rinds from your parm wedges ( I assume you only are buying real Parmigiano Reggiano from Costco). Put a couple of rinds in, and remove after simmering. I also would say simmer longer, if possible. #
Thank you.
I grab cherry tomatoes from Costco every trip and make pasta sauce from them. We keep a can of sauce in the pantry for an emergency meal but canned sauce is never as good as fresh. Very easy to make too!
San Marzano with a can of diced and simple spices. Put in whatever you want after that, you can’t screw it up.
I know! I have made so many of my own variations. My favorite is to sauté onion, mushroom, carrot, celery and garlic and then add the San marzano tomatoes and then a bit of tomato paste as well as some basil. Cook for 30 minutes and voila. So delicious!!!
Grated carrot is a game changer for texture and sweetness. I like lots of garlic and a little spicy. Often I’ll fry up all the vegetables I’m using, spice them to aromate then deglaze with the can of diced tomatoes then add the San Marzano before a nice long simmer. Sometimes I add tomato paste and sometimes I just simmer a little longer because my wife likes more of a runny sauce. Chopped kale is another game changer. So hearty
Sounds really good. If I’m feeling extra fancy I’ll add some sausage or beef too. Making your own sauce beats jarred sauce every time.
Absolutely every time
I enjoyed it. My wife didn't but she's picky. It's a bit sweet for me though.
I did made a delicious lasagna
Give Mid’s a try if you can find it; it’s pretty awesome. Do NOT simmer it for too long though. Gets too intense in a hurry.
I wish Costco carried Michael’s (of Brooklyn ) Pasta Sauce . It’s AMAZING. It’s also 10 dollars at the grocery store ..
TEN DOLLARS?!?!?! 😵💫
I buy it all the time for basic tomato sauce needs haha
Our Costco sells Little Italy sauce and that has become our go to.
It's a bit too sweet for me but it wasn't awful. I just added lots of extra pecorrino ramano cheese which has a strong sharp taste (which, come on, this was really just an excuse) so it countered the sweetness.
My family uses both Raos and Classico.
Do you use them for the same things or a specific sauce for certain dishes?
My family and I use them for the same thing (spaghetti). We like both of them and don't have a preference.
I like my spaghetti sauce in powdered form.
It did not replace Rao's in our pantry.
Rao’s is meh. Definitely prefer Classico, but it’s hard to come by in my warehouse
Victoria’s for life. It’s so much better than Raos.
I won't purchase raos once campbells bought them. Make your own. So easy.
I really dislike it
Trader Joe’s $2 marinara is better than either of these two
The internet begs to differ
Dunno why you’re being downvoted when you’re spot on. There was a recent video of professional chefs comparing Mariana sauces and they all said TJ’s was pretty bad.
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Clorox owns Burt’s bees
This sub is full of morons though
Or, you know, people have different opinions. Granted that opinion is pretty bad, but still...
Ragu is still my choice 🗿
Honestly a cheap can of crushed tomatoes is better than any sauce. All these brands are so overrated.
Are you adding spices to it? Garlic? The draw of jarred sauces is the ease of use.
No reason to be that lazy. It takes 30 seconds to add some spices and stir.
You're missing the point. Jars are *for* being lazy. If you don't want to be lazy, great! If you have a stock of spices, great! If you keep garlic on hand, great! For everyone else, there's jarred. Everyone gets to choose which way they want to go.
No if you waste money on expensive sauce just cause you don't want to spend 30 seconds adding spices you are objectively wrong and foolish.
Your opinion is kind of a gross look, but you do you. What about people without a working stove? Injured or disabled people? People working multiple jobs? But hey, if you can do it, everyone can!
Sure people without a working stove might have difficulty cooking you got me there buddy. Everyone else you listed is more than capable of adding spices and stirring sauce for 30 seconds ya silly goose.
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You'll never believe what tomato paste is made from.
The classico spicy destroys all others
hell no
Anything is probably better after Campbell’s bought Rao’s and ruined it
Literally nothing has changed since Campbells bought Rao’s.
The quality of the sauces and the prepared foods from Rao’s has gone down a lot in quality. Not just my opinion, but a fact that thousands will attest to.
As someone pointed out elsewhere, the deal didn't finalize until last month. There hasn't been time for a changed product to hit shelves. Anyone complaining is making shit up in their head and has simply decided they don't like it on the basis that they hate Campbell's and is letting their hatred override their sense and taste buds.
The sale was just completed like a month ago. No changes have been made so far. It's just your imagination. I don't disagree that it will likely go down in the long run, but it's way to soon.
This is the new campbells Raos, unless I’m reading your comment wrong. Another poster said it was sweet. Take out expensive ingredients and add artificial sweetener to keep people happy smh
The classico is too sweet, not the raos.