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There are some pretty good store-bought tomato sauces on the market, recently, but I don't use them, usually. I'm not huge on marinara sauce, recently, but once was. When I used canned tomato sauce, then, I started with tomato paste, not sauce. Now, I make a tomato sauce that is more chunky, with more texture and a lot more flavor and nutrition.

Raise your own tomatoes, even if you live in an apartment. There is such a difference in store-bought tomatoes and home-grown tomatoes, there is no comparison. Farmers markets are a close second. Don't eat tomato sauce in the summer when you have fresh tomatoes-eat tomatoes, and freeze some for the winter. Rinse them and cut out the stems, then throw them in bags and freeze. When the tomatoes are thawed, the skins fall off and they can go straight into the pot. If you still have some tomatoes on the vine and a frost is on the way in Fall, hang the vines upside down and let them finish ripening in the garage or storage shed.

Slow cooking is the key to good tomato sauces, well, and the seasoning. Slow cooking allows the seasonings to blend, but don't cook too long or the texture is lost, about an hour on med-low or no more than two hours on low. What you want to use the sauce for will determine how you season it. Salt, pepper, and garlic will probably be added for any use. Basil and oregano are essential, usually. Use fresh or dried, but add the seasonings and herbs gradually as it simmers and taste to get it just right. Why are Italian cooks all fat? Because they taste constantly to get the sauce just right.

Tomato sauce is probably used mostly on pasta, but try adding some chopped sun-dried tomatoes as you simmer it, add lemon or lime juice, ladle some on a plate, lay a grilled or flash-fried fish fillet on top of it.

Ladle some onto pizza dough and pile on your favorite toppings. Add some green peppers, onions, and one chopped jalapeno for salsa. Make tomato soup that's much better than canned, by starting with the same tomato sauce, a little more water, and some sour cream; top with grated cheese.

Grill some chicken and top with sauce and fresh chopped herbs, or make chili con carne from the same sauce, minus the oregano, with browned ground beef, add chili powder, cumin, paprika, and cayenne pepper.

Some cook the tomato sauce and store the sauce in tubs. I don't. I cook it fresh and season it for what I'm using it for. To me, it tastes fresher that way.

Or, you can buy some good sauce and add some ingredients to make yourself feel like you are cooking. Either way, your friends and family will enjoy it.

Learn more about this author, Will Kester.
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