L Beck wrote:
Personally, I make my own. The only time I've used any store-bought sauces
is if I'm in a hurry, and even then I add my own touches.

I've been making my own, but I do it using imported passata di
pomodoro (strained tomato puree).

Unfortunately, the flavor quality of passata varies
a bunch.

The first time, the tomato puree was beautiful, sweet, and tangy.
The second time (Pomi brand, in the juice-box container)
was just bitter.
The third time (yesterday, coincidentally), it tasted like
tomatoes, but had no sweetness or tang. Flat and weak.

It's hard to find the stuff in Phoenix. I get it at AJ's,
and except for the execrable Pomi brand, they rarely have
it and don't seem to care what brand it is. But it's kind
of cheap; about $3 for a 24-oz bottle.

I'd love a source of well-made passata di pomodoro with
San Marzano tomatoes in it. I wonder how long it keeps.
Maybe I'll buy a case while it's cool enough for the
fedex man to leave stuff outside my door...

--Blair
"Pazzo for pasta."

P.S. My favorite jar-sauce is Castello del Lago, available
at Cost-Plus. The puttanesca variety, especially.
It's very bold, so be ready for it.

P.P.S. Here's my recipe:

pasta sauce

24 oz passata di pomodoro (italian tomato sauce)
2 tbs extra virgin olive oil
2 cloves garlic (chopped thin)
8 oz sicilian rope sausage (chopped to ~1 cm chunks)
1 tbs dry italian herbs (emeril's is okay; fresh
is better: oregano, basil, parsley, rosemary,
marjoram; mince and use 2 tbs total if fresh)
salt
parmigiano-reggiano or pecorino-romano cheese

brown sausage in hot pan

add olive oil and garlic

fry for a bit to sweat and slightly brown the garlic
lower heat

add tomato sauce and scrape pan to deglaze the pan (the
acid in the tomatoes and the lower heat will help) add
herbs and stir

taste and add salt if needed (sausage and cooked pasta
will have salt in them)

add pasta to salted boiling water

stir sauce frequently, on low-medium heat while pasta
boils

drain pasta without rinsing; add pasta to sauce and toss

plate

grate cheese over dish at table

serve with dry red italian wine (sangiovese, bardolino,
valpolicella, chianti, etc.)