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It's All About The Sauce

“Don’t you have any recipes?”
I started  this “So you want too be a Chef page” with plans of using my camera on my phone and doing recipes, when I prepare  dinners 

 here at 1B. Hill,  Next thing you know I’m tellijng the world how I got sucked into the restaurant business. Until today

When I lived at home in Garrison, New York, I would come and make a sandwich or just something to eat quick. My Mom would ask,”why don’t you make yourself some nice to eat?” Mom at the time was telephone operator for AT&T, back then they had a thing call
Directory assistance . Now back then (how old do I feel right now) someone would call on a phone, in search of a phone number . Yes friends this was life BG (Before Google)
My mom would look though phone books for the phone number the customer requested. Se did that for 8 hours a day for i think 17 years.
Now back to the question she asked me, I always answered her the
 same, “Mom when you get home you feel like looking up a number?”
Of the course the words “don’t be smart ass” would follow, but point well taken.
So it has taken two paragraphs just to get to today's topic Buckle up it could be a long read. 

Myth: Chef’s always love cooking at home
Let me think about that for a second  
That’s why God Made Bottled Tonato Sauce
Once upon a time in the bustling world of pasta sauces, there were four contenders vying for the title of the best store-bought tomato sauce. Each sauce had its own unique qualities that set it apart from the rest.

First, there was Rao's Homemade Marinara Sauce, a sauce revered for its rich flavor and top-notch ingredients. Rao's sauce boasted a recipe passed down through generations, featuring Italian plum tomatoes, olive oil, onions, garlic, and a blend of aromatic herbs like basil and oregano. Its homemade taste had captured the hearts (and taste buds) of many, earning it a spot among the elite.
Next in line was Victoria Marinara Sauce, a sauce that prided itself on simplicity and authenticity. Made with just a handful of ingredients including tomatoes, onions, garlic, basil, and spices, Victoria's sauce transported diners to the kitchens of Italy with each spoonful. Its straightforward approach to flavor struck a chord with those seeking a taste of tradition.

Meanwhile, Barilla Marinara Sauce made its mark with reliability and convenience. Crafted from vine-ripened tomatoes, onions, garlic, and a carefully curated blend of herbs, Barilla's sauce promised a taste of Italy in every jar. Its consistency and quality made it a trusted companion for quick and easy meals, winning over busy cooks everywhere.

In the realm of classic flavors, Classico Tomato and Basil Sauce reigned supreme. With its blend of vine-ripened tomatoes, fragrant basil, garlic, and spices, Classico's sauce captured the essence of Italian cuisine. Its robust and comforting taste was a timeless favorite among pasta and to be truthful the one you find very often at Joe’s house.

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