For a while I have been skipping the jarred sauces, but when I used them, I found I doctored them enough that the brand made very little difference. So I got the store brand. I recently got a bottle of HEB tomato basil, just in case, but frankly a sauce of crushed San Marzanos with a soffrito, white wine, plenty of black pepper, and the herbs or spices of my choice is awfully quick and easy. I keep a tube of tomato paste for times when something a little heartier is desired.
