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Ingredients:
2x cans of your favorite tomato paste, unseasoned (I use Hunt's!)
1 clove fresh garlic
1 tsp garlic powder
3 TBSP. Italian seasoning (I use McCormick), OR blend of Oregano, Rosemary, sage, and basil, dried and ground.
4 cans water (Use the empty paste cans!)
Salt, Pepper, and sugar to taste.
Best served with spaghetti and antacids if prone to heartburn! ;P Hence the sugar (Cuts acid)

Put your stone on high and immediately add the two cans of tomato paste, and then four cans of water and blend until nearly the consistancy of tomato soup. Add/subtract water as needed. Once the paste dissolves, use a garlic press or mince the garlic clove after skinning it and every peice in it, before adding it, the powder, herbs, and salt and pepper. Mix well with a WOODEN spoon (Wooden makes it taste better somehow). Take a small spoon, and taste it. If something is 'off', try adjusting the herbs, or add just a speck more garlic powder until it tastes JUST right, then add salt, and pepper to taste. Once perfect, add a spoonful-two spoonfuls of sugar, unless you like sweet sauces. Mix, taste. ALWAYS TASTE OR IT MIGHT TASTE GROSS TRUST ME.

Once the FAVOR is down pat, put a lid on to let it cook down on medium while you cook your noodles or the dish you want marinara on. Let it thicken! If it gown down too much or is too thick, a splash or two of water will perk it right up!

Following the above makes a simple, base marinara, great for pasta, pizza, chicken pareseano, ETC. Want more? Brown meat and or onions in a large saucepan instead of a sauce pot, then make the recepe once onions are translucent or the meat is mostly cooked. It's GREAT!

I like usin' it on spaghetti with parm. Some heathans add butter, but I don't find myself needing it, nd it has more kick than some storebought. =w=