Spaghetti sauce swap: jarred vs. homemade from canned tomatoes

I used to always grab Prego or Ragu for spaghetti night. But last winter I tried making sauce from a $1 can of San Marzano tomatoes with just garlic and olive oil. It took 20 minutes and honestly tasted way fresher. Has anyone else ditched the jarred stuff and found a simple homemade swap they stick with?

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casey6821h ago

My first time making homemade sauce I burned the garlic so bad my whole apartment smelled like a campfire for two days... but I tried again and now I can't go back to Prego. It's wild how a 99 cent can of crushed tomatoes plus a little patience beats that sugary jar stuff every time. I keep telling myself the jar is "faster" but really it's just me being lazy.