I use the stuff in the jar, usually.
Depends on the brand, and depends on the recipe you use to make your own of course...
...but what's the consensus on the store bought sauce in the jar/bottle?
Is it one of those things that does well waiting in a jar, or is it a sad substitute.
(I know most hounds/foodies will say freshfreshfresh, but just trying to get a read on what you're getting with the shelf-able stuff -- are there crucial ingredients left out b/c they can't preserve, some just entirely lose their flavor?)