mama would beat me w/ IC's oak paddle if she knew this, but I frequently will make pasta and use at least part- if not all jarred spaghetti sauce!

I buy several brands when it's on sale- I like a couple of Paul Newman varities- also some Ragu and Prego.

I tend to like my sauce deep, thick and rich though, so regardless of how I make it- whether it's real or using store-bought quick-aids, I almost always add in a small can of tomato paste- I prefer the rich depth of flavor, and body it always adds.

Then of course I take out the garbage to hide the empty jars before any guests arrive!

SACRELIGIOUS!

I use jarred sauce many times - but it is my jarred sauce that I made. Always a rich, thick sauce.

If I were to buy ONE jar of sauce - my relatives would come out of the grave and get me good!

YOu know I think I'm going to start using jarred tomato sauce more often. In the summer I grow tomatoes and I do make some into sauce for the winter but I could never make enough. I have been reading alot lately about bpa in the cans that are used for canned foods and their link to cancer. Well it just seems like every one I know has at least had precancerous cells if not actual full blown cancer. I really think our artificial environment is making us sick. So jarred tomato sauce may not be as fresh as the one you make yourself but at least nothing nasty is leaching from the jar. I use pommi in the box sometimes too.

I make sauce to freeze and to can throughout the whole year. It's a great time saver and besides, I could never make a small pot of sauce - I don't think I would know how!

Somehow I knew that already LOL