The "Delicious" Jarred Pasta Sauce Ina Garten Says Tastes Better Than Homemade (I Wish I'd Tried It Sooner)

I could really taste the fresh, bright tomatoes and light notes of garlic and basil.

I finished off the rest of the pasta for lunch and then the next morning, I used the sauce as a base for a quick and non-traditional shakshuka with a few eggs and bell pepper.

I'm convinced that everything this sauce touches turns to gold, and I can't wait to use it as a base for tomato soups, creamy sauces, and so much more.

After this recommendation, I'm going to be slowly converting the contents of my entire pantry and refrigerator into all of Ina's favorites.

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