16 Ways to Make Jarred Tomato Sauce Sooo Much Better

For when you need to face-plant into a bowl of pasta without delay.

May 12, 2022
Photo by Julia Gartland

For most weeknight dinners, my goal is to reduce the amount of time between entering my apartment and eating pasta. The ultimate victory, of course, would be to walk through the door while eating pasta (or—if angels have descended—to arrive home to a table already set with mac and cheese). Instead, I usually settle for marinara sauce made from scratch in 30-ish minutes: Bring water to a boil while changing clothes; cook noodles while sautéing greens with fresh garlic; add pasta to said greens with a splash of cooking liquid and copious amounts of pecorino, olive oil, and fresh herbs; face-plant into plate.

My parents, on the other hand, reduced the door-to-pasta period by handily employing the microwave and a glass jar of store-bought marinara sauce we always had in the fridge. Boil pasta, microwave sauce (or heat it up in a saucepan on the stove if you’re really feeling extra), mix the two together, and hush your hungry crew of children.

Many avid home cooks might stick up their noses at store-bought “spaghetti sauce,” but at the end of a long day, it’s the fastest way to get to a bowl of red-sauced noodles; it's quicker than cooking down canned tomatoes with onion, fresh garlic, olive oil, and red wine, which despite the admonitions, I don't always have in my pantry.

And yet, most jarred sauces could benefit from a bit of zhushing to reach their full flavor and freshness potential. Some jars of tomato sauce are, indeed, superior to others. Look for sauces that use whole tomatoes and no added sugar. Here are Cook’s Illustrated’s top picks. As for our own team, we’re in agreement that the best jarred marinara sauce is, hands down, Rao’s. Staff writer Kelly Vaughan is a devoted user, as are editorial lead Margaret Eby and editorial assistant Lucy Simon. Lucy, however, makes an important distinction—“it must be marinara, not the tomato basil sauce.”

Here’s how to make a jar of spaghetti sauce taste so much better (if not entirely homemade), easily.

The bare-bones, do-this-one-thing approach:

1. Reduce it on the stove or in the oven. To concentrate the flavor of your store-bought pasta sauce, cook it down so that some of the water evaporates, leaving you with tomato sauce that is thicker and more tomato-y. As your pot of sauce heats up and your noodles cook, let your sauce simmer on the stovetop for at least 10 to 20 minutes. Or, pour the sauce into a Dutch oven or baking dish at roast it at 300° F, stirring from time to time. This will take a few extra minutes, sure, but you need to heat up the sauce before mixing it with your pasta anyway. Unless, that is, you follow my dad’s best bad piece of cooking advice: If the pasta is hot, you can add cold pasta sauce to it.” If you want to go above and beyond (or you're Instant Pot-obsessed), try pressure-cooking the sauce with a halved onion and a few tablespoons of butter, à la Marcella Hazan.

2. Squeeze in tomato paste, flavor-booster extraordinaire. Let’s say you don’t have time to simmer your sauce (or you’ve reduced it yet it’s still lacking oomph), add a dollop or two of tomato paste, which is.... just super-duper concentrated tomatoes! Bonus points if you coax out the full power of your tomato paste by sautéing it in hot olive oil before adding in the sauce. Ultra bonus points if you throw some red pepper flakes into that oil, too, for a little bit of a kick.

For extra credit, take on any—or all—of the following:

3. Turn to your spice drawer and condiment cubby: If your sauce is missing depth and complexity, open your pantry or fridge and start exploring. Decide whether you’re aiming for spicy (Sriracha, gochujang, cayenne, harissa, horseradish), smoky (smoked paprika, diced chipotles in adobo), or fruity (roasted red peppers, Calabrian chiles), and mix and match to your heart’s desire. Remember to taste often, before things get too wild.

4. Add a Parmesan or pecorino rind while it simmers. To make the sauce more salty and savory, an oft-discarded cheese rind can help a pot of humble beans and can enliven your wan tomato sauce, too. Toss a halved onion in while you're at it. Pro tip: Save your Parm rinds in the freezer (just wrap them up really well and store in an airtight container). Anytime you want to dress up a jar of store-bought tomato sauce, the rind will be ready to go

5. Speaking of a salty je ne sais quoi, introduce an anchovy. Heat some olive oil in your saucepan, sauté an anchovy or two until it starts to melt down into oblivion, throw in a few smashed garlic cloves if you’ve got them, then pour in your jar of tomato sauce. Call me crazy, but I’ve also been known to skip the anchovies and add a splash of fish sauce and a glug of soy sauce instead.

6. Harness the power of sautéed vegetables. Before you heat up the sauce, sauté vegetables until they start to brown. I usually keep it basic with onion and garlic, but mirepoix (celery, carrots, and onions) or a few handfuls of sliced mushrooms work well, too. And if you deglaze the pan with wine or stock, you’ll leave no caramelized bit behind.

7. Lean into the garlic. Most store-bought sauces contain at least some garlic, but the flavor is often dulled in the jar. Amp up the garlic factor by sautéing a couple of minced or pressed cloves for a few moments in olive oil before adding the sauce. For a richer, sweeter flavor, mash a few roasted garlic cloves and stir them in as the sauce simmers.

8. Liven things up with a little acid. Try apple cider vinegar, red wine vinegar, capers, chopped olives, or lemon juice. If the sauce is plenty acidic—as many store-bought varieties are known to be—use just the lemon zest instead. Stir it in at the end of the cooking process to preserve as much bright freshness as possible.

9. Sweeten things up with a little sugar. If your jarred tomato sauce is too acidic, consider adding a pinch or two of sugar (after all, it makes the medicine go down!). Jarred sauces can sometimes make you pucker, lacking the sought-after balance of a homemade sauce. As the sauce heats, add granulated sugar a pinch at a time, stirring and tasting in between additions, until the sauce is just right. Avoid brown and powdered sugars, which will add conflicting flavors to the mix.

10. Brighten with brine. Olives and capers add a punch of briny goodness and give tomato sauce some real personality. Toss in some chopped or whole, pitted olives and/or a handful of drained capers after heating the sauce for several minutes. Or, if you’re adding garlic or sautéed vegetables, add to the sauté just before you pour in the sauce. They bring a similar saltiness to anchovies, but are vegetarian-friendly.

11. Basil! Basil! Basil! You’ll find lots of “basil leaves” swimming around in store-bought jars: These are so dark, slimy, and seaweedy that it’s hard to imagine that they were once on a basil plant at all. To remedy the situation, add freshly torn basil at the end of heating up your sauce so that its fragrance perfumes the whole pot, while preserving the bright green color.

12. Bring on the butter—and other dairy products. To make your sauce rich and luxurious, finish it with a pat of butter, a splash of cream or coconut cream, or a spoonful of yogurt, crème fraîche, or sour cream.

13. Swirl in some high-quality olive oil Adding a glug to the sauce just before serving gives it a similar richness and shine to butter without adding dairy. We especially love olive oil from Brightland, Kosterina, and Kolossos (all of which you can buy in the Food52 Shop!).

14. Cheese it up. A dollop of ricotta or mascarpone adds lightly sweet creaminess, while soft goat cheese or even a humble cream cheese adds tangy richness to elevate dull tomato sauce. A generous sprinkle of freshly grated Parmesan cheese makes any plate of pasta look all dressed up, while adding a welcome kick of umami.

15. Make it meaty. Add some savory protein and texture to your sauce by introducing red meat into the mix. Crumbled Italian sausage (mild or hot for the heat-seekers) or ground beef, pork, or lamb all marry nicely with tomato sauce. Brown the meat in a skillet, break up using a wooden spoon, and drain the meat of any excess oil or fat before adding the tomato sauce and simmering while the pasta cooks.

16. Make use of your pasta water. We will never not sing the praises of pasta water. The starchy, salted water is a natural thickening agent, which will improve the texture of jarred pasta sauce. You won’t want to add a bucketload of water to the bowl, but a generous splash of that starchy water will help the sauce adhere to the noodles (but you knew that already).

How do you dress up your store-bought tomato sauce? Let us know in the comments.

This article was updated in May 2022 by our editors, who are always looking for ways to improve their pasta game.

See what other Food52 readers are saying.

  • abbyarnold
  • debbie
  • Judy
  • Tk
  • Stephanie
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


abbyarnold July 19, 2022
My recipe is to saute a grated carrot, then add the sauce and zest of a lemon. It becomes a bit sweeter and tastier, and I don't have to chop an onion or garlic.
debbie July 19, 2022
Having grown up in one of the oldest fishing ports on the east coast (Gloucester) our culture and cuisine was heavily influenced by the cooking from fisherman’s wives. One of my favorites was poached haddock in red tomato sauce, affectionately know as “gravy” Enjoy!!
Judy July 17, 2022
Blanched basil stays greener and more flavorful in my opinion. I place my fresh slivered basil in the pasta just before draining the pasta. I also place tender greens like baby spinach or kale in my colander and pour the hot pasta and water over the greens as I drain the pasta. Adding this mix to the heated and ready sauce makes the freshest pasta with greens! I often add capers and olives and/or a can of drained garbanzo beans for a great quick vegetarian meal. I will try some of the great suggestions here!!
Tk July 17, 2022
Am I the only one that thinks Rao’s is way too salty?
LittleMissMuffin August 20, 2022
Totally - in fact i feel this way about almost all jarred tomato sauces. They leave a bad aftertaste in my mouth.
I was stunned to be in Madrid over the summer and actually like their prepared sauces - tomates fritos - which hardly had any salt and were basically tomatoes cooked down with onions and a few other vegetables. The sauces did have some sugar too but they were both tasty and didn’t leave that bad taste in my mouth afterward (or give me indigestion).
Stephanie May 29, 2022
I often add a very big dollop of basil pesto, sautéed onions, garlic and sweet peppers. At serving time add some chopped fresh baby spinach. Sometimes I add goat cheese (for tang). The possibilities are almost endless!
Stan-Lease L. May 22, 2022
Yes something I always do since Victorias Marinara is a good base a anchovy fillet ,my smoked sweet italian sausage , One of my moms meatball from frozen storage. Cento tomato paste from the tube and some sliced white mushrooms takes 30 minutes so good then I can call it gravy!
Gammy May 21, 2022
I enjoy Rao's sauce, and purchase it when on sale, but I have found that Silver Palate Marinara comes in a close second. I always doctor anyway: Meat if I have some ground beef or sausage, an onion, a couple garlic cloves sauteed in EVVO, a bay leaf, some additional oregano and basil (even if dried), and a good pinch of red pepper flakes.
James L. May 17, 2022
At Delifna's restaurant here in San Francisco, spaghetti is par boiled (about 6 minutes), then added to the sauce with about 3/4 cup of pasta water. The spaghetti finishes cooking as it marries the sauce and becomes magnificent!
judy May 14, 2022
I grew up in So California. My folks moved us there when we were under 5 years of age. Dad loved to cook. He embraced citrus in as many foods as hd could. One was a whole orange in spaghetti sauce, whether he made it himself or was store bought. The difference is amazing, He just threw in the orange and simmered it in the sauce. It tasted terrible the. the sauce was done, but the sauce tasted amazing. WE often wondered if th orange pulled out all the impurities of the sauce?
Ann May 14, 2022
Hi Judy,
Intrigued by this. Was the orange unpeeled?
Irene S. May 14, 2022
James Beard used to doctor jarred tomato sauce with a squeeze of orange juice and splash of cream. It made a huge difference.
AntoniaJames December 29, 2020
Two words: mushroom powder. Such wonderful stuff! A teaspoon or so will give your sauce a "little something," without actually adding a mushroom taste. I buy it from It comes in a bag that seems to be more than you'd expect to use in a lifetime, but it keeps well. you'll find yourself reaching it for it often. ;o)
Ann May 14, 2022
What else do you use it in?
LHFlynn August 18, 2022
You can add it to any burgers, sauces, soups, or stews. Another option is to make your own seasoning by combining it with salt, cayenne, curry powder, ginger, garlic powder -- however the spirit moves you. Truly. And then keep it in a container alongside your stove. Or better yet, buy dried shiitake or porcini mushrooms and pulverize them in a food processor, as needed, and blend them as needed -- and then you'll have intact mushrooms to be used in other recipes.
Colin June 11, 2018
Please fix this grammar mistake:

And if you want to go above and beyond (or your Instant Pot-obsessed),

your --> "you're". we are all adults here. we can tell the difference between possessive pronouns and the verb "to be" right?
Colin June 11, 2018
Not to mention your bio says you are a former student of English
Sarah J. June 11, 2018
Hey, we all make mistakes. Give me a break!
Colin June 11, 2018
No sweat! Hope it was helpful
Ruins November 14, 2020
Most authors are pretty accessible on sites like this via e-mail. It's the POLITE way to call out grammar or typographical errors. Comments are no place for such things. We all make mistakes. Sometimes people are on deadlines. Sometimes our minds are on the next thing we have to get done or the thing we finished five minutes ago. Next time, please, take a moment, catch your breath and think about your manners. Think on how it would feel if you were called out in a public forum where you'd like to be told how good or bad your ideas were rather than a mistake you made in your typing. Tsk.
Abbycat27 January 29, 2022
THANK YOU THANK YOU THANK YOU…..I know I’m late to the party but I didn’t need help with my sauce until today. Which is when I noticed that others were also helping with grammatical errors in the most rude and obnoxious way possible while barely even attempting to disguise it as being “helpful” although claiming that that was their intent. BRAVO to you and how you made your point without lowering yourself to their and most likely my level had I not seen your reply first.
judy May 14, 2022
Yep, I always add something to the jarred sauce. Works a treat!
Smaug June 11, 2022
"Grammar mistake?" Really?
Colin June 12, 2022
There is a difference between making a mistake, and not knowing. It’s not personal!
Colin June 12, 2022
Error. Not mistake.
Connie July 18, 2022
You’re correct Sarah! You’re is the contraction for “you are” and I think you were saying “ if you are Instant Pot obsessed” then use the Instant Pot. It’s so sad to me that instead of grasping the intent of the article some people look for reasons to be so critical.
Misty212 May 15, 2018
I've just discovered a little goat cheese in store bought sauce w/ a little extra garlic, cracked black pepper and olive oil drizzle is excellent. I highly recommend
ALLEN May 11, 2018
In a rush I add some red wine, hot pepper flakes, extra garlic and basil......Also, I subscribe to COOK'S ILLUSTRATED and have yet to be able to access the the Cook’s Illustrated link on the web
Gammy May 21, 2022
Sorry Allen, Cook's Illustrated print edition and the website of the same name are two different animals and you have to pay for each... Sometimes you can find the odd Cook's Illustrated recipe elsewhere posted on another site, but their ratings articles rarely.
Robin May 11, 2018
Or you can just buy Ooma Tesoro's Marinara Sauce and not need to doctor it up.
Ellie May 11, 2018
Hot dang I did this last night and I didn't even know it was cool! Sauteed onion and sausage, added in frozen kale and some leftover chickpeas, jar sauce and pasta water, then finished cooking pasta in sauce. High recommend. Super stoked for lunch leftovers!
Ann May 11, 2018
I usually make my own sauce, but when time doesn’t allow, I reach for Raos. Yes it is pricey, comparatively, but it is wonderfully pure tasting and worth it. I haven’t tasted any jarred sayce this good. Pasta is so inexpensive that even with Raos added on, it is still a budget dinner, at least that is how I justify the cost.
Regarding the Cook’s Illustrated link....although a fan, and a fan of Milk Street as well, the way they string you along and then all of a sudden tell you that you need a subscription for the final results is really offputting. I get magazines are expensive to produce when they don’t have ad revenue but there has to be a better way than doing this.
Jenny R. May 11, 2018
Amen about RAO's sauce. They had a sale on it at World Market (Cost Plus) and I stocked up big time.
Jo May 13, 2022
Costco sells Rao’s - very well priced for W jars. Target sale price is good too and they sell the different varieties and just saw it at Walmart last week.
Nancy May 11, 2018
Since I find most jarred sauces are too sweet, I usually add a 15 oz. can of crushed tomatoes to it and let it simmer together for 20 minutes or so. I've even added a 28 oz can and it still works !
Jennifer K. May 11, 2018
The best jarred pasta sauce we've ever tried was from Costco. I think it was Classico Organic Tomato, Herbs, & Spices. We like it so much that we don't even need to really do much to it. I have made Shakshuka with it by adding more paprika, cayenne, and cumin to it.
Jana July 17, 2022
I Love Classico sauces! Low is sugar, not sweet, real flavor. I keep a few jars on hand at all times, and I reuse every jar a dozen times. Most of my 30 or 40 mason jars are all from Classico!!
Christine May 11, 2018
Newman's has a new organic sauce out with no sugar and olive oil and it's not bad as a base for tinkering. We also have a Vermont-made brand here called Bove's, also no sugar and olive oil not cheap vegetable oils in it.
Laura May 11, 2018
The link to the article seemed very interesting but requires signing up for a paid site. (After trial). The same thing happens with New York Times articles. I signed up for the temporary New York Times and have been saturated with more emails than I want.