We taste-tested dozens of tomato sauces from the grocery store-cheesy, spicy, traditional, vegetable and more-and picked our favorites.
BEST CHEESY: Classico Four Cheese Pasta Sauce
Judges found this "rich, bold" front-runner balances the nutty saltiness of parmesan, provolone, ricotta and romano cheeses with the sweetness and acidity of ripe tomatoes. More »
How we'd eat it: Tossed with penne for a quick warm-weather dinner.
Try it in: Penne with Two-Tomato Sauce »
BEST SPICY: Rao's Homemade Arrabbiata Sauce
This "intensely red and not-too-spicy" sauce is flecked with basil, oregano and a touch of crushed red pepper. The "soft chunks of tomato melt in your mouth," enthused one panelist. More »
How we'd eat it: It'd be a "wicked" match for seafood and rigatoni, or veggies that could use a kick.
Try it in: Pasta Arrabbiata with Eggplant »
BEST GARLIC: Trader Joe's Roasted Garlic Marinara
No need for breath mints here! The garlic in this affordable option is slow-roasted, giving it a "subtle and sweet flavor," according to one taster. (at Trader Joe's stores) More »
How we'd eat it: As the ultimate dipping sauce for garlic knots, or to bring out the flavor in market-fresh produce.
Try it in: Ratatouille Pasta Toss »
BEST TRADITIONAL: 365 Everyday Value Organic Classic Pasta Sauce
Simple and perfectly seasoned with the classics (oregano, basil and garlic), this "little black dress" is "slightly sweet, but the herby flavors keep it balanced." (at Whole Foods Markets) More »
How we'd eat it: On top of meatballs, or with cheese ravioli.
Try it in: Slim Chicken Parmesan »
BEST VEGETABLE: La Famiglia DelGrosso Uncle Jim's Late Night Puttanesca
Loaded with "fresh-tasting mushrooms and onions," this sauce gets its tangy flavor from white wine, olives and capers and anchovy that "isn't overpowering." More »
How we'd eat it: On a pizza, or with seafood.
Try it in: Tuna Puttanesca and Penne »
By Dina Cheney | Main image photography by Kana Okada
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SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an