wrote:

But I am curious - is there a way to make
homemade pasta sauce that is better than premade jarred namebrand?

For me, almost any attempt at a sauce from canned/jarred/boxed
tomatoes and canned tomato paste, olive oil, fresh garlic, and dried
oregano comes out better than a jarred sauce, even a good one.

It has mainly to do, I think, with the garlic flavor being
better if it's been prepared recently. The tomato flavor
is about the same, canned or jarred.

It may also have something to do with what I've come to
be accustomed to.

Steve