Barilla Roasted Garlic Premium Sauce

My family loves, loves, loves this sauce. Authentic taste, perfect consistency. Packaged well.

Loved both the low sodium content and also no added sugar, great taste and texture

This is one of my favorite marinara sauces. The last batches sent to me tasted like “fufu”. So I stopped buying it.

I'm not a fancy chef or anything, just trying to put dinner on the table for my husband during the pandemic. I normally buy Ragu spaghetti sauce but didn't want to make a trip to the store just for that, so I found this online. I want sure how an organic tomato sauce would taste different than a plain old spaghetti sauce. First of all, I always add fresh veggies to my spaghetti whenever I can - onions, mushrooms, bell pepper, whatever. I guess that's even more necessary with this tomato sauce vs like a Ragu or Prego spaghetti sauce that already has little chunks of veggies in them. I thought this sauce tasted good with my added veggies and a few spices, I think the biggest difference for me is that this sauce is extremely tomato forward. You can really taste the tomatoes strongly and it does have a very bright fresh taste, whereas Prego or Ragu spaghetti sauce has more of a dark rich taste. With Barilla it's almost like you added fresh tomato soup to your meal, if you can imagine that taste. Overall I don't love the tomato taste and I prefer my spaghetti to have the dark rich almost stew like taste i get with Ragu or Prego. That being said my spaghetti was still quite good, just a slightly brighter flavor, so this does the job. The low price, fantastic safe packaging, and convenience of having it delivered to my door sealed the deal. I will definitely be ordering this regularly, especially when I can't get to the store.

VERY GOOD....but let me tell you what I did. I like to use a prepared sauce as the base for my own spaghetti sauce. 1.5 - 2 lbs leanest ground beef, ground turkey or a combination of both broken-up and browned thoroughly (cooked) in a little x-virgin olive oil.- set aside. Note: When I use a combination of ground beef and ground turkey I cook the two meats separately. 3/4 cup fresh onion,- - roughly 2-3 slices of a large sweet onion; cut slices in half & separate by rings; Lightly sautee onion in x-virgin olive oil adding about 1 teas. finely chopped fresh garlic for the last couple minutes. Set aside. Chop up about 1/3 c fresh flat leaf Italian Parsley. Thinly slice-up 2-3 large (cleaned) fresh mushrooms, cut slices in half. Empty one jar each flavor Barilla sauce, plain and with basil, into large deep sautee or frying pan. Mix sauces together. Add: browned ground meat and the sauteed onion & garlic mixture to sauce. Mix thoroughly. Add: chopped Italian Parsley to sauce. Mix throughout. Mix in 1 can Organic Diced Tomatos. Add sliced mushrooms.... mix. Cover. Allow to simmer slowly for about 1 hr. Stirring occasionally. I used whole grain spaghetti noodles but any type will work. Cook desired quantity - (Place in boiling water for about 9 minutes stirring occassionally. Drain. Some people like to add a drop or two of olive oil to the boiling water to prevent noodles from sticking together. I don't seem to have that problem.) Serve sauce over spaghetti noodles. I make spaghetti sauce maybe twice a yr. After adding all the above ingredients, you end up with a nice large batch of Spaghetti sauce that you can eat that night and freeze the left over sauce with or without pre-cooked spaghetti noodles. I like to freeze in quantities large enough for 1 or 2 meals for two adults. That way I get several meals out of one batch of my sauce. Makes a fast easy meal later. Simply put frozen in the microwave and nuke to defrost and heat. If you didn't freeze with noodles, you'll have boil some up. You can add a little fresh green salad, a fresh vegie & or garlic bread to round out the meal. The one thing I noticed about this sauce is it 's a little sweeter than my normal sauce but was still very good. Good enough that my old, picky eater, meat & potato brother, made it point to come and tell me later how much he liked the sauce. Thought it was the best I'd ever made. Believe me, that was a first! I suspect adding a little dry red wine to the sauce while simmering would probably cut some of the sweetness. I may try that next time.

Good

Since I live in a rural area, it can be difficult at times for me to buy certain brands of products without taking a long drive. (30 minutes each way. Okay, it's not 5 hours, but I don't want to spend 1 hour driving every day.) I decided to look up pasta sauce and see how the price compared to the prices at the big box store that I usually shop at. I searched and found a lovely organic gourmet sauce that my husband and I bought many children ago. But it was a little pricey. A fair price, but a little more than I planned to spend. A little more searching and . . . Ta DA! An add-on special! Four bottles of this lovely Barilla kosher pasta sauce for $8! Yes, count them - EIGHT dollars for FOUR bottles of pasta sauce! Of course I jumped on it. This is a very good pasta sauce. There are a variety of flavors and each one is definitely unique. There are chunks of tomatoes and, when warranted, other vegetables in the sauce, along with visible herbs. And the sauces taste nice and fresh. I actually almost always buy this brand of pasta sauce

I've loved roasted garlic and onion for more decades than I care to recall. I had a sudden urge to try retail roasted garlic products and I started with this one. A pleasant taste but the roasted garlic was not obvious. I bought "Better than Bouillon Roasted Garlic Base" and added a tablespoon to the 24 oz Barillia product, a modest improvement, but subtle and not what I was looking for. So I roasted 3 heads of garlic, squeezed out the browned and sweetened cloves, mashed them up and added to the jar of Barillia, blended the lot - now we are on the right track, noticeable roasted garlic flavor. I'm considering adding another 3 roasted heads but, first I'll try the new concoction on a pasta product. Tune in!