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Apr 1, 2014 02:47 PM

KFP marinara sauce

Hi. Are there any bottled marinara/pizza sauces for pesach that are good?

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  1. I believe I bought Geffen brand. It was fine last year on pizza/lasagna. Not overly sweet

    1. What cheesecake17 said. They're all thinner than the ones I use during the year. If you add some tomato paste, it makes them richer and thicker.

      1 Reply
      1. re: sharonfl

        I personally like the sauce thinner. Those chunks of tomato that never soften (Barilla sauce) drive me crazy!

      2. pomegranate has almost an entire aisle devoted to red sauces for pesach.

        1. I just bought Tonelli brand sauces at Shop Rite, though I don't know anything about them. I think I bought their salad dressings last year, which were OK, but I don't remember exactly.
          Whenever possible I avoid the "heimish" brands (Gefen, Glick's, etc.) of anything. I realize I may be lumping them all together unfairly, but I've been so frustrated so often by the poor quality and high prices.
          For example, one year I bought paprika in a plastic bottle about the size of other year brands. It was completely shrink wrapped with the company label. When I opened it there was only about an inch of paprika in a five inch tall bottle (I never thought to read the weight contents. on the label), and the paprika itself was an awful looking dark brown.
          Like Woody Allen has said, the food was terrible, and such small portions.

          3 Replies
          1. re: helou

            The same thing happened with oregano last year! This year I took a closer look at all the spices I bought.

            Have not been to shoprite yet.

            1. re: cheesecake17

              one of my friends bought me all my spices in California. Its Delish comes in huge clear plastic bottles.

              1. re: SoCal Mother

                Their spices look so nice. Too bad I don't know of anyone who sells them in NYC.

                I find Pereg spices to be of the best quality for Pesach, personally.

          2. I will often doctor up Geffen sauce with garlic, red pepper, herbs, basil, dry red wine, and EVOO. I generally just make my own sauce, though. It's easy enough, and it's all prep work.

            5 Replies
            1. re: tractarian

              I've made my own too. But when I'm making matza pizza for one, the jarred works fine.

              1. re: cheesecake17

                I feel like it is such a pain to make homemade sauce on Pesach. I have one pot, that will inevitably be holding something, a flimsy cutting board, and no food processor to puree the sauce. On Pesach I'm all about the jarred sauce. I just buy whatever kind I can find in the store, I've rarely been to a store with more than one brand. If there is more than one variety I just buy the plainest one so I can enhance it myself.

                1. re: PotatoPuff

                  I have 4 sets of pots, pans, boards, equipment, knives, etc., so I guess I'm spoiled in the kitchen.

                  1. re: PotatoPuff

                    My feeling exactly! That's why I am looking for it. I make my own during the year..

                    1. re: PotatoPuff

                      Honestly, when it comes to pizza and matzah, I just use the jarred stuff. It's simpler and my kid and husband are satisfied.

                      When I make something like spaghetti squash marinara, I make my own homemade mushroom sauce. It's the point of the it's important.

                      I have 2 parve pesach pots, a baking tray, colander, cutting board, knives, dishes and silverware. This year I added to my collection and bought a 12pc set of lots, blender, and roaster.