Having a jar of tomato sauce in your cupboard is like a secret weapon. Sure, you can whip up a fast weeknight meal just by adding some pasta, but if the sauce is made from high-quality ingredients, it can do much more.
But here’s something we never thought of: Mario Carbone, the Michelin-starred chef behind high-end Boston restaurant Contessa and the new Burlington location of his casual red-sauce joint Parm, uses his jarred
