Using canned marinara sauce is an easy way to make spaghetti without watching a simmering pot all day, but there are a few things you can add to give it a more homemade taste. My personal favorites are a robust red wine (or sherry), ground cloves and olive oil. For the oil, Pompeian Extra Virgin is a good choice because of its purity and full-bodied flavor. You might not know this, but Pompeian is the only olive producer in the U.S. that blends and bottles its oil fresh daily. Blending oils from different locales gives Pompeian oil its consistently delicious taste, despite the differences in olive crops from year to year. 

I start by adding about a tablespoon of olive oil to the pan; then I heat over a medium flame for a minute or two. Then comes my jarred sauce of choice, a dash of ground cloves and about 1/4 cup red wine. Simmering for about 30 minutes or so helps the flavors to meld (and gives my children time to set the table). After the pasta has boiled, it also helps to splash some Pompeian Extra Virgin oil over the noodles. This keeps it from sticking to the pan, and adds just a tiny boost of flavor.

When time is short, I’m all about “doctoring” some sauce from a can or jar, and when we have company over people always tell me they love my marinara!

If you are a veggie lover, sauteed mushrooms and onions are tasty add-ins. Diced tomatoes add extra flavor and texture. And Italian sausage will make your sauce extra savory (adding ground beef can actually contribute to blandness). While some jarred sauces already have garlic or garlic powder in them, it doesn’t hurt to saute a few cloves in oil to kick the flavor up a few notches.

You can connect with Pompeian on Facebook and find recipes and other helpful tips online at their website. You are welcome to share with me your tips for making canned sauces taste more homemade. I love to hear your ideas!