The contenders. Photos by Jill Harrison.
For me, the idea of jarred marinara sauce has always conjured images of thick, overcooked, underachieving globs of tomato. Growing up in a family that imports Italian specialties such as canned San Marzano tomatoes, I wasn’t raised on what many Americans consider a dinner-table staple. So when I was recruited to test jarred marinara sauces for Brokelyn, my curiosity was piqued.
I was familiar with the national brands, but also wanted to experiment with some of the gourmet sauces that I have seen profilerate over the years on supermarket shelves. Patiently they sit across from the pasta, hoping for a chance to prove their worth to the linguines, spaghettis, and penne rigates across the aisle. Read the rest of this entry ยป
