"Pete C." ha scritto nel messaggio
...

The OP's Classico is one of the better commercial sauces, with no funky
ingredients. It's a pretty good starting point for enhancements if you
don't want to go "from scratch".

I live in and teach cookery in Italy, ergo I do not buy commercial sauces,
even those made here. I have tried refigerated and a few tinned sauces here
to see what they were like, however.
Generally, the ingredients you listed weren't scary, but they also weren't
like homemade. Why would a homecook start with tomato paste? Calcium
chloride? Do you put that in your tomato sauce?