I've never found a commercial sauce I like, and even the most highly touted sauces aren't kosher. So I make my own. A few years back, a former neighbor planted some herbs outside the apartment building. Only the rosemary survived. So I use it. Mmmm, lovely smell.
The Romas are getting expensive this time of year, but I think it's illegal to use any other kind of tomato for tomato/spaghetti sauce.
Delicious smell of mushrooms and onions sauteeing, then the tomatoes all simmering together. Of course, it's the blend of seasonings that give my sauce that "special" taste. No batch ever tastes the same as a previous batch. Just depends on what smells good at the time I'm cooking. Oh, no, I don't use meat in my sauce. I'm vegetarian; but let me tell you carnivores out there, you'd love my sauce.
I really don't like cooking for one. Seems like such a waste of time, and the leftovers seem to remain leftover in the fridge. So, I cook in large batches and then freeze in single-portion containers. If I weren't going out tonight, I'd have spaghetti with freshly made, my very own, spaghetti sauce.
Sure beats eating peanut butter out of the jar.