We were so excited to find out the family owned grocery store where we grew up started carry our favorite restaurant marinara sauce. Whenever we go back home I have been bulk purchasing the spaghetti sauce. The downside is the spaghetti sauce is almost 6 dollars a jar! Yikes….

My husband and I love trying to make our favorite restaurant “copy that” recipes. When I know we can perfect it on our own with a little practice. So we thought we give this recipe a try. This is take one on our marinara sauce.

Ingredients:

2-8oz Cans Tomato Sauce ( I used Hunts)

1-28oz Can Tomato Puree ( I used Walmart Trade Name)

1/4 C Olive Oil ( I used our favorite Trader Joe’s Authentic)

1/2 Tsp Kosher Salt

1/8 Tsp of Baking Soda (to cut down on the Acid from the tomatoes)

5 spins on the Pepper Mill of Pepper ( I use heavy duty Penzey’s Pepper Lovers ) http://www.penzeys.com/

2 Garlic Cloves (straight out of mom’s garden)

1/2 Tsp Thyme (dried)

1/2 Tsp Basil (dried)

1/2 Oregano (dried)

2 TB of Sugar

1/8-1/4 Tsp Red Pepper Flakes (We used penzey;s Hot Pepper Flake so to your taste)

1 TB Locatelli Romano Cheese ( We purchase from the Strip district) None of that Kraft “Stuff” Please!! http://www.pennmac.com/page/458/strip-district-partners

1) Start with a 4 quart sauce pan and heat the pan

2) once the pan is heated add the oil on medium heat once the oil is heated add the minced garlic and cook until lightly browned and aromatic. Watch it will burn before you know it.

3) Add the tomato purée and sauce.

4) Next add the seasons, sugar, cheese, and baking soda.

5) Turn down the heat to the lowest setting on your stove. Cover stockpot and stir occasionally. Let simmer on low for 90 minutes. The longer the better for a dark, flavorful sauce.

6) Enjoy