Dinner is running late, and the grocery store aisle is lined with pasta sauces promising homemade flavor. Which jar would a chef actually bring home for a weeknight meal?
The spaghetti is drained, but the sauce warming on the stove tastes flatter than the label promised. Picking the most expensive jar or the one that says “homemade” does not guarantee a satisfying dinner. The jars experienced cooks reach for at home offer a better clue, and their choices are strikingly consistent.
Rao’s Homemade Marinara is the chefs’ recurring pick
Rao’s Homemade Marinara is the jarred pasta sauce that repeatedly comes out on top in small surveys of chefs and food experts, largely for its tomato flavor and texture. It is a ready-to-use option for pasta, lasagna or chicken Parmesan when making sauce from scratch is not practical.
In 1 survey, all 4 chefs and food experts asked chose Rao’s. In another, 6 out of 8 chefs picked it as their favorite. Those are strong endorsements, but the groups were small and were not a representative test of every sauce on a grocery shelf.
Tomatoes, herbs and texture drive the appeal
Rao’s Homemade Marinara lists Italian whole peeled tomatoes, olive oil, onions, salt, garlic, basil, black pepper and oregano. It has no added sugar, so its tomato flavor is not built around added sweetness. “No added sugar” does not mean sugar-free, since tomatoes naturally contain sugar.
Chef Andrew described a “robust, hearty tomato base with balanced herbs and garlic.” Another surveyed food expert, Zani, praised its “nice color and just the right amount of tomato texture.” Tomato pieces give a sauce more body than a completely smooth puree, although someone who prefers a smooth sauce may not consider that an advantage.
The price makes comparison worthwhile
A 24-ounce (680 g) jar of Rao’s has been listed at roughly $7.99 to $10.49, depending on the retailer, or about $0.33 to $0.44 per ounce. That makes price per ounce more useful than jar price alone when comparing it with smaller or larger options at a US grocery store.
For an everyday meal, the best choice also depends on the dish and the budget. Rao’s can be used as a base for lasagna or chicken Parmesan, while a less expensive marinara may be sufficient when other ingredients supply much of the flavor. Check the ingredient and nutrition labels if added sugar, sodium or allergens matter to the household.
Rao’s restaurant roots predate the jar
Rao’s traces its roots to a New York City tavern dating to 1896; the jarred sauce business began in 1992. That history explains the restaurant connection behind the name, but a long history alone does not establish that a sauce tastes better than its competitors.
Campbell Soup Company announced a $2.7 billion deal to acquire Rao’s parent company, Sovos Brands, in August 2023. Some fans worried that ownership might affect the sauce. Concern about a possible change, however, is not evidence that the marinara’s recipe has changed.
Other sauces remain worth trying
Rao’s was the most frequent recommendation in these surveys, not the only one. At least 1 surveyed chef also recommended Carbone’s marinara, making it another option for shoppers who want to compare jarred sauces.
For the next pasta night, compare the labels and price per ounce, then choose the texture and flavor that fit the meal. Before using any jar, check that its safety seal is intact; after opening, follow the label’s storage directions.
