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The Kitchn asked eight chefs to name their preferred jarred marinara, and six chose Rao’s Homemade. Their reasons included its slow-cooked tomato flavor and usefulness as a base for dishes such as lasagna and chicken Parmesan; the report also names Carbone, Barilla and Ragú as alternatives.
Six of eight chefs interviewed by The Kitchn named Rao’s Homemade as their top jarred marinara, favoring its rich tomato flavor and its ability to work as a ready-to-use sauce or a base for other dishes. The result is a report of chefs’ preferences, not a blind taste test or an independent ranking of all supermarket sauces.
The chefs told The Kitchn they valued Rao’s for tasting closer to a sauce cooked at home than some jarred options. Cookbook author Jamie Milne said it had a “rich, slow-simmered tomato flavor,” and described its ingredients as including Italian tomatoes, olive oil, garlic, onions and herbs. Head chef Judith Naranjo said Rao’s worked on its own without needing extra seasoning.
Chef Clara Park praised the sauce’s thick texture and said it coats pasta well. The report says chefs also regarded it as a useful starting point for chicken Parmesan, lasagna and puttanesca. The Kitchn noted that Rao’s is widely available and may be sold on sale or in bulk at Costco, though prices and availability vary by retailer and location.
The other recommendations reflected different priorities. Chef and food writer Lisa Ruland chose Carbone, describing it as fresh and bright, with a lightly crushed tomato texture, while noting its higher price. Barilla was suggested by chef Matt Harding as a more affordable, easy-to-find option; he said it has no added sugar and a more pronounced garlic-and-dried-herb profile. Pastry chef Terrence Gutierrez said he ultimately preferred Ragú for its nostalgic connection to his childhood.
How the Chefs Judge Jarred Sauce
The recommendations offer shoppers a practical way to compare sauces by flavor, texture, price and intended use, rather than treating one brand as suitable for every meal. Rao’s drew the largest share of votes in this small group, but the report also shows that affordability, seasoning style and personal memories can shape a cook’s choice.
Jarred marinara can shorten dinner preparation, and the chefs’ comments suggest it can also serve as a starting point rather than a finished recipe. The Kitchn’s buying advice was to check ingredient lists for tomatoes, olive oil, onion, garlic and herbs, and to avoid added sugar or additives when those are not wanted. Those are the chefs’ preferences, not a universal standard for quality or nutrition.
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Four Sauces in the Report
The Kitchn’s article, written by assistant editor Alexandra Foster, asked eight chefs which jarred marinara they preferred. Six independently named Rao’s as their go-to, according to the report. It does not describe a shared tasting session, standardized scoring, or a comparison in which every chef sampled every brand.
The remaining recommendations illustrate the range of reasons people buy sauce. Ruland favored Carbone for a fresh-tasting profile; Harding pointed to Barilla as a lower-cost, accessible choice; and Gutierrez chose Ragú for its familiar flavor and childhood associations. The article also quoted chef Kathleen Kennedy among the Rao’s supporters and recommended adding fresh herbs, sautéed onion or garlic, or olive oil to personalize a jar.
“Rao’s has that rich, slow-simmered tomato flavor that you would expect from a sauce that’s been cooking on the stove for hours.”
— Jamie Milne, cookbook author, speaking to The Kitchn
Limits of the Chef Survey
The report does not establish that Rao’s is objectively the best jarred marinara. It records the preferences of eight interviewed chefs, and the source does not provide details about how they were selected, whether they tasted sauces under the same conditions, or how many brands each considered. The result should be read as an informal expert poll, not a controlled comparison.
The article also does not provide a consistent price comparison, nutrition analysis, or a full ingredient-by-ingredient assessment across all four brands. Prices, stock and product formulations can differ by retailer and change over time. The source gives no publication date, so its shopping details cannot be tied to a specific current price or availability check.
What Shoppers Can Check
Readers comparing these sauces can check the current label and price at their local store, then choose based on preferred flavor and how they plan to use it. The Kitchn’s chefs recommended looking for a short ingredient list and making additions such as fresh herbs, sautéed aromatics or olive oil if a sauce needs adjustment. No product changes or further testing are announced in the source material.
Key Questions
Which jarred marinara did most of the chefs choose?
Rao’s Homemade was named by six of the eight chefs interviewed by The Kitchn.
Did the report prove Rao’s is the best marinara?
No. It reports an informal poll of eight chefs, not a blind tasting or a comprehensive test of every jarred marinara.
What other brands did the chefs recommend?
The report also names Carbone, Barilla and Ragú. Carbone was praised for a fresh, bright profile, Barilla for affordability and availability, and Ragú for nostalgic appeal.
What should shoppers look for in a jarred marinara?
The chefs advised checking for a relatively simple ingredient list, including tomatoes, olive oil, onion, garlic and herbs. They also suggested avoiding added sugar or unwanted additives; preferences and product labels vary.
Can jarred marinara be adapted for a recipe?
Yes. The chefs quoted by The Kitchn suggested adding fresh herbs, sautéed onion or garlic, or olive oil to adjust the sauce to taste.
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