Never Resolve to Skip the Jarred Pasta Sauce
Cook spaghetti, open jar, dump on sauce—it's the world's easiest dinner, and better yet, it feels and looks like you actually prepared something, unlike, say, ordering in sushi. And yet, you feel guilty. In your secret, nagging heart, you believe that "jar pasta" is only one short step from eating cottage cheese straight from the container or boiling hot dogs in the microwave. The truth is that jarred marinara is usually low in fat and rich in the antioxidant lycopene (studies have shown that organic sauces may have up to three times more of it). It's also delicious—especially when you use the brands made with olive oil (not cheaper canola or soybean oil) and whole, chopped or diced tomatoes (not tomato puree or paste).