We use Rao Marinara. Yummy (also not a foodie, but my foodie son likes it)

I’m fine with Ragu Traditional with oregano added.

Another vote for Rao's, the only jarred sauce that I think measures up at all to homemade. The marinara is especially good.

Rao is really good

Raos was also on my list to try-- so thanks for your recommendations! The mutti is harder to find so I started with that (not sure that even makes sense as I type it.. but it made sense at midnight last night lol)

Thanks for this conversation, Funky. I like to make my own pasta sauce, but love having a jar on the shelf to speed things up, one that doesn't need too many additions at my end. I've never tried Rao before, and it's almost universally #1 in taste tests.

We use Classico Spicy Tomato and Basil but the flavor is not always easy to find. Rao's often tastes acidic to me and the Classico is reliable and inexpensive.

I hope you feel 100% soon. I think the universe was telling you to slow down a bit.

The Classico Spicy Red Pepper is pretty good too, especially for the price.

Another fan of Rao.

I cheat a LOT! It's just easier to buy it. Hunts is my favorite, in a can. Ragu has too much sugar in it. I've tried several others...just can't think of their names....

The Mutti arrived -- and i think it is pretty darn good. It has similar/same ingredients to the Rao's but I will say that though there is no sugar added, it is sweet and *very* tomato forward (which I like). I may try to tone down the sweetness but the taste is very nice. I don't find it overly acidic at all.

I don't often buy tomato sauce -- so I found some videos that had italians rating sauces.. and then another with italian chefs rating them. Mutti was the standout winner across both. I already knew about Mutti tomatoes and puree so I went with it.

I will try Rao's as well (I have a vague memory of trying it once before and not being "wowed" but I dont trust my memory). If for no other reason, Rao's gets a point because it is available *everywhere* The Mutti's is not.. note: if you want to give it a try, it is not with the other tomato sauces in my local store. It is in the organic section. It might also show up in an imported section of the store.

And thanks, Dee ... getting pretty close to normal now. I have a sore arm but that's it other than a little low energy. I think I just need to hydrate and eat. I am diving into cleaning, wrapping and packing soon ;)

Thanks for the review, Funky. I see that Mutti is available at our local supermarket, so I'm going to give it a try.

I use the Rao Tomato Basil and Rao pizza sauce. It used to be imported from Italy, but they have sold to Campbell's, so we will see...... I will look for the Multti's. My picky husband will eat the Rao.

Another vote for Rao. I believe America's Test Kitchen did a taste test and it came out on top. We get ours at Costco...

I make my own sauce, but if I needed to use a jar sauce, I would buy extra and throw my almost cooked meatballs into it. Let the meatballs finish cooking in the sauce then put all in the fridge once all has cooked down. It’s always better tasting the next day. The flavors just meld together.

Edited: cooled down

Mutti is available at Safeway, if you have one in your area.

I dislike sweet pasta sauce, but sometimes a little lemon or wine vinegar will counteract it a bit.

Yes, NJmomma ... that is exactly how I do my meatballs. Thanks!

If anyone is interested: Watch 3 Italian Chefs Taste Test Supermarket Marinara Sauce | Epicurious

Rao’s. We recently had it with meatballs, and next day I made myself a meatball sandwich, then polished off the last of the sauce in the dish with a spoon. Golly, I would eat that straight for a meal. So good.

On a few occasions I've use jarred sauce for lasagna but I always add part of a can of San Marzano tomatoes for a fresher taste, along with garlic and oregano. At that point I might as well make it myself so I usually do.

Bunny, I agree re: sweet sauces ... now I just tasted cold with a spoon. I will taste it again when heated up. I was thinking of adding some red wine. Normally I'd add cayenne or crushed red pepper but there are some young ones so I'll skip that this time around.

I will say this-- it isn't the sweet corn syrup kind of taste a lot of tomato products have. It is the sweetness of the tomatoes-- a different sweet in my mind. There is no sugar or other sweet products in the sauce other than tomatoes and onions.

I too like Rao, but my go-to is Marcella Hazan's easy tomato sauce, which is ALMOST as easy as opening a jar.

1 can San Marzano tomatoes

1 stick butter

1 large onion cut in half (I use yellow).

Salt

Bring to a boil then simmer 45 min.

Pick out two onion halves.

Enjoy!

I grew up in an area with a lot of first and second generation Italian immigrants and ate a lot of different homemade sauce growing up. I seem to remember the Italian Grandmas adding sugar if the tomatoes weren't up to snuff. It also could have been a gradual Americanization (needs more salt and sugar!) of the sauce recipes that they used in Italy.

I think I mostly use Cucina Antica and Rao's.

Thanks, Bestyears .. my pomodoro sauce is also easy-- but it needs to be made ahead of the meatballs and will have its own round of cleaning. I lost 2+ days-- I am doing my best to keep things sane and happy through the holidays. I am currently wrapping and drinking tea... it's working for now :).

I am not proud of using a jarred sauce but the decision has been made. (Also, I am 96.8% sure that none of my siblings make their own sauce. I am 100% sure that they do not on the regular)

Funky, we're on the same wavelength. Yes to a little red wine. I might sauté a bit of minced garlic and then add the wine, cook down, and then add the sauce, so it doesn't just add liquid or a boozy taste. Yes to a bit of crushed red pepper. It doesn't have to taste "hot," just adds a little warmth.

I find that the older I get, the more I want some heat in my seasonings. Far as I can tell my taste buds are still intact. I used to only think of red pepper flakes on pizza, now they sit my my stove with the S&P and olive oil.

I first tried Mutti tomato puree this year when Trader Joe's stocked it. My usual canned tomato choice was Cento. Mutti is far superior. It just screams fresh!

https://traderjoesrants.com/2023/07/22/mutti-tomato-puree-sul-campo-limited-edition-from-italy/

I'll keep a jar of prepared sauce in the pantry for those times I don't feel like making my own -- either Mezzetta Spicy Marinara or Rao's Arrabbiata.

My favorite jarred sauce is Victoria. Either their marinara or the tomato basil. There is no sugar added. My Italian born mom never added sugar to her sauce and neither do I. I've had the Rao's. It's very good, but I prefer the VIctoria brand.

Judi .. do you use the puree as a sauce or do you use it to start a sauce? The puree is available at most of my stores (TJs has always been out when I've looked) ... but the marinara (and 2 other sauces) are only available at 1.

This my favorite but it’s made in the TX hill country, so not sure about availability elsewhere. Rao’s is good too.

You're doing great Funkyart! Hope you don't feel an ounce or moment of feeling bad in any way!

I am doing great, Bestyears--- thank you so much! <3

Another Rao’s fan. I also usually add a generous tsp of dried Italian seasoning or oregano, fresh basil if I have it and whatever else strikes me.

All jarred sauce is too sweet for my taste, and agree that Marcella Hazan’s classic is as simple to make as heating up a commercial brand. Regardless of what kind of tomato sauce I am making I usually add in some sun dried tomatoes reconstituted in wine or stock or milk—whatever liquid makes sense for the dish. It adds a deep, rich umami taste that can’t be beat.

So glad you are feeling better Funky!

Following along, learning so much. DH is the cook here, and he makes the sauce. I have always heard Rao's recommended .

Thanks to this thread, and kswl I learned a new word, UMAMI

Glad you're feeling on the mend, Funky.

I like the store brands organic marinara, Simple Truth brand. I find it to be pretty good and less sugar. Bertolli is also good. There is another NYC brand we used to buy besides Rao’s but I can’t think of the name of it.

I buy Six-in-1 tomatoes and use that for my sauce. I add California Ranch olive oil to the sauce after I have added it to the pasta, so that the oil does not get cooked or heat. I like my sauce plain, but I sometimes add garlic, butter, and oregano to it, and I cook it for no more than 15 minutes, although I do sauté the garlic in the butter for a couple of minutes. Fresh basil and olive oil get added at the last minute. If the tomatoes are not sweet enough (they usually are), I will add a teaspoon of sugar.

I cannot bring myself to use a jarred tomato sauce as it is, but if I did, it would have just tomato and basil. If you buy the best canned tomatoes, you do not have to do much to them.

I made pizzas for dinner yesterday and used tomato sauce that was just tomatoes with olive oil. I did sprinkle oregano and chili flakes on the pizza, however, and I added basil after the pizza was cooked.

I hear you all-- and had I not gotten sick and lost 2 whole days plus a good portion of another, I would have made my sauce. I am at peace with it. If I had a large kitchen I'd have whipped them out all together-- sauce and 10lb of meatballs ... but I dont. It is also not the only thing I am making. I weighed staying up late to do the sauce but I asked myself, "is jarred sauce going to ruin anyone's day or their meal?" No. I gave myself some space. :)

I usually use whole san marzano tomatoes-- but I am going to try a sauce with the Mutti puree also. I just really like the fresh tomato flavor. I don't know how it tastes so fresh but I like it. I suspect it won't have the san marzanos but different sauces call for different flavor profiles.

Lars, that pizza sounds great -- I also like a simple sauce and it is perfect on a pizza!

Funky, your being at peace with the jarred sauce reminds me of a story a friend told me. She married into a large family of Italian extraction. She was so excited to celebrate Christmas with them because her husband had told her that his mother’s lasagna was absolutely the best. After dinner, she asked her new MIL for the recipe. Her MIL took her in the kitchen and gave her the secret: ”Sam’s Club.”

Smudge a little tomato sauce on your apron and no one will know the difference!

I bought some Rao's Marinara at Target yesterday. No plans for it, but good to have on hand. It better be good. ;-)

Judi .. do you use the puree as a sauce or do you use it to start a sauce? The puree is available at most of my stores (TJs has always been out when I've looked) ... but the marinara (and 2 other sauces) are only available at 1.

I use it to start a sauce. Sometimes a simple marinara or all'Amatriciana.

I am going to try a sauce with the Mutti puree also. I just really like the fresh tomato flavor. I don't know how it tastes so fresh but I like it.

https://mutti-parma.com/us/field-to-table/

Thanks all ... I KNOW my meatballs are awesome so yeah, the sauce is just the dressing ;)