Marinara

Whole Tomatoes in Juice- one 29oz can
Tomato Sauce- one 29oz can 
Tomato Paste- two 6oz cans
Water- one 6oz can (Use a tomato paste can after emptying out the paste)

Chopped Garlic- 2 TBL
Salt- 2 TBL
Pepper- 1 tsp
Cayenne Pepper- 1/2 TBL (More or less depending on your palate)
Garlic Powder- 1 TBL
Onion Powder- 1 TBL
Oregano- 1 TBL
Basil- 1 tsp
Ground Bay Leaf- 1 tsp (Or six whole)
Fennel Seed- 1 tsp

Sugar- 3 TBL

Olive Oil- 4 TBL

1- open all cans and slightly crush whole tomatoes with a fork.
2- put olive oil in a stock pot on medium heat.
3- brown garlic (Be careful not to burn. If you burn the garlic, immediately start over).
4- add all tomato product to garlic and oil in pot EXCEPT paste.
5- add all dry ingredients (Spices).
6- Stir well and bring to a medium simmer.
7- turn down flame and add paste and water.
8- cover and simmer twenty minutes to allow dry herbs to bloom.

Cook your favorite pasta and toss with my sauce or use the sauce to make my Five Alarm Chili!

Quick tip- For a more rustic sauce cover and simmer on extreme low heat so the sauce barely simmers, for three hours, stirring occasionally.