the best tomato sauce ever

We used to eat a lot of pasta when I was in high school. We would spend a few hours making the sauce and letting it sit on the stove, stirring it whenever we remember to or when we were in the kitchen. The sauce was thin and the onions in it reduced to nothing, like it was this homogenously awesome sauce. It was so good that everyone would sneak a spoonful of it when they were alone in the kitchen. It was definitely not as gross as I just made that sound. Hmm. 




So when I was in Wilmington last weekend, Emily, Jayme and I wanted to make some spaghetti squash. I know, it's a little out of season and you can't really find organic ones (let alone anything remotely local), but we were determined. 


We went to Harris Teeter, a big nice typical grocery store, to find some sauce. Above all the Classico and Newman's Own brand jars were the specialty ones. We looked at a few and simultaneously shook our heads in disappointment. But then we saw the nice homemade looking kraft label of Cucina Antica, or old cooking in Italian. 

It's kind of rare for me to be happy in the grocery section of a grocery store. Shopping typically includes numerous walks through the produce section. But the ingredients on this list come directly from the produce section. No, not one or two of them, but all of them. Ok. Not olive oil, salt, or pepper. But those are freebies, right? 

It was sweet, light, and perfect for over spaghetti squash. And perfect for dipping bread in. And perfect for letting it drip onto a salad or whatever weirdo thing you like to do with tomato sauce. I like to let mine get onto my salad. To each her own, right?