Use its rich, slow-simmered herb-and-tomato goodness as a starting point for dinner, be it chili, braised lamb, poached eggs, or baked pasta.
Photo: Johnny Autry
We sorted through the billion pasta sauce choices now on supermarket shelves, focused on marinara (the most basic and most versatile), and evaluated using two criteria: sodium and flavor. Sodium can be particularly high, as much as 540mg per half-cup serving. Generally, we recommend seeking out sauces with less than 350mg sodium per half-cup serving. Some sauces also contain a lot of added sugar, which means you'll want to add salt to rebalance. Others have a too-pronounced dried herb flavor. Our favorites from the marinara tasting: McCutcheon's Marinara Pasta Sauce and Amy's Light in Sodium Family Marinara Pasta Sauce.