It's now not frequently that I use shop-sold sauces, preferring rather to make my own at home to ensure freshness and manage over the seasonings used. In this situation, I desired a sauce to go with quinoa goat cheese and Parmesan desserts and so I cooked up a succulent mushroom marinara sauce that included some sparkling herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The opportunities are limitless. An delivered bonus is that it is easy to make too. The sauce will hold inside the refrigerator in a nicely sealed jar for roughly 4 days or freeze it in hermetic bins for up to six months.
More impossible to resist sauces from Lisa's Kitchen:
Gingered Tomato Sauce
Devil's Nightmare Pasta Sauce
Tomato Sauce with Sun-Dried Tomatoes
On the top of the reading stack: Roadside Picnic 
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