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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I can work with almost any jarred sauce. We typically use either Trader Joe's Tomato Basil or Bertolli Tomato Basil.

The thing I do is sautee a tiny but of minced onion and garlic (or garlic powder) in olive oil, then pour in the sauce, then add salt, pepper, about a tsp of sugar, and whatever fresh (or dried) herbs I have - usually parsley, basil, oregano. If it has 10 minutes to cook down and thicken it's really really good. If I have 30 minutes, I put frozen meatballs in it and let them cook through (either Morningstar farms veggie meatballs or TJ's frozen ones).

I can do some variation of this while the pasta cooks, so it takes no more time (well, the meatballs do) and it tastes 3x  better![/quote]

Really, you are almost there. Buy a couple of cans if tomatoes and add some wine and you will have made your own sauce.[/quote]

I do that too sometimes. But DH is allergic to wine and prefers the jarred base. When I do roast my own fresh tomatoes it's fantastic though![/quote]

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