SAUCE / SOURCING

The Red Sauce Audit: Why Whole Peeled Tomatoes Beat Jarred Marinara Every Time

A $1.20 can of whole peeled plum tomatoes, simmered down with a halved onion, yields double the volume of jarred marinara for half the market cost.

INGREDIENT UNIT LEDGER

SERVINGS: 4
INGREDIENT ITEM QTY UNIT COST
Penne or Rigatoni 12 oz $0.96
Whole Peeled Tomatoes (Can) 1 can (28oz) $1.20
Yellow Onion, Halved 0 onion $0.15
Garlic Cloves 2 cloves $0.20
Olive Oil 2 tbsp $0.36
ESTIMATED TOTAL MATRIX: $2.87
COST PER SERVING: $0.72

Preparation Protocol

  1. Build the Base: Warm olive oil and gently cook garlic until fragrant, about 1 minute.
  2. Simmer the Sauce: Add crushed tomatoes and the halved onion to the pan. Simmer uncovered for 25-30 minutes, crushing tomatoes as they soften.
  3. Remove the Onion: Discard the onion halves once the sauce has thickened and sweetened.
  4. Cook and Combine: Boil pasta separately, then toss with the finished sauce to coat.