Homemade Marinara Sauce for Canning: Rao’s Flavor Without the Price Tag

When I first discovered Rao’s marinara sauce, I felt like I had found liquid gold in a jar—clean tomato flavor, silky texture, and just the right balance of garlic and olive oil. But over time, I noticed two things: the price kept climbing, and the flavor seemed less magical than it once was. At nearly $8–$10 per jar, it’s a treat, not a pantry staple. That’s when I decided to make my own version—something big-batch, can-worthy, and just as bright and rich as the original.

This is my homemade Rao’s-inspired marinara sauce, scaled up for canning day so you can keep it on your shelf all year long.

The Only Salsa Recipe You’ll Ever Need - It's Fire-Roasted Salsa

After trying hundreds of salsa recipes, it feels like striking gold when you finally find one that just works every single time. This fire-roasted salsa is fresh, bold, and packed with flavor—the kind of salsa you’ll want to make in big batches because it disappears quickly at every party.

But before we dive into the recipe, let’s take a step back and look at where salsa came from, how it’s evolved, and the many ways you can enjoy it today.

The Old Fashioned: A Classic Cocktail With a 'Grand' Twist

There’s something timeless about an Old Fashioned. It’s simple, bold, and sophisticated—the kind of cocktail that never goes out of style. For me, it’s my go-to drink. Whenever I visit a new restaurant or cocktail bar, I can’t resist trying their version of the legendary Old Fashioned.

On a trip to Canada, I stumbled upon what would become one of the best Old Fashioneds I’ve ever had. It wasn’t overly complicated, but it struck the perfect balance of whiskey warmth, citrus brightness, and bittersweet depth. That drink became the blueprint for how I make mine at home today.

Spaghetti Squash: Beyond the “Noodle Replacement”

When I first heard of spaghetti squash, I’ll admit—I was a little intimidated. Squash in general always felt like something tricky to cook, something reserved for serious home cooks or adventurous gardeners. Then I discovered the humble truth: spaghetti squash is one of the easiest vegetables you can roast, and it’s incredibly versatile.

Most people know it as a popular low-carb pasta replacement—you roast it, scrape the strands, and voilà, vegetable “noodles.” But spaghetti squash is much more than that. With a little olive oil, salt, and pepper, it can shine on its own as a side dish, be tossed with butter and herbs, or used as a base for hearty sauces, curries, or even breakfast scrambles.

If you’ve ever been hesitant to try it, this basic recipe is the perfect starting point. Once you make it once, you’ll find yourself coming back again and again.