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If you're in the NJ/NYC area Hoboken Farms is pretty great IMO. Ethnic Cottage is also very good.
Rao's is okay just has more sodium than the others so I usually don't buy that one. I tend to look for sauces that don't go crazy with the salt/sugar.
I actually want to get into just making my own but have been too lazy, maybe one day.
Jarred pasta sauce for basic tomato sauce is usually pretty crap. Adding dried herbs, vinegar and sugar to a tin of tomatoes, with onions and garlic and simmering for a prolonged period is always better. It literally is just chucking the 5 basic ingredients together. The only fresh and chopping is onion and garlic. Also, so much cheaper and you feel like a real cook.
Used to buy Classico when it was on sale. I make my own now, cheaper and tastier.
do you use different recipes each time or do you use the same one?
Same basic recipe with garlic, olive oil, and whole canned tomatoes. It's flexible enough to use in a range of cuisines by adding others seasonings when preparing the final dish.
Biffi?
Maybe?