Tomato Sauce Copycat Recipe | Shelf-Stable Just Add Water Mix | Sub 1:1 for Thrive Life Tomato Sauce

Here’s a copycat recipe for a shelf-stable, just add water tomato sauce mix that you can use as a substitute for Thrive Life’s tomato sauce. Everyone who knows and loves that sauce will eventually need more of it since they’ve closed their doors. My mix is a 1:1 substitution, and I’d suggest that if you want to use it as a dipping sauce or on a pizza, you cook it first. I love it in spaghetti, lasagna, and all my soup recipes as well. I hope this is helpful to you!

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Tomato Sauce Mix
yields about 6 servings
(1/4 cup sauce mix = 3/4 cup prepared sauce)
Into a medium bowl add:
3/4 cup FD tomato powder
1/4 cup heavy cream powder
1/4 cup instant milk
2 Tbsp corn starch
2 tsp carrot powder
2 Tbsp sugar (or more or less if you prefer)
2 tsp kosher salt
2 tsp FD Italian seasoning (or a combination of basil, oregano, chives, etc.)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp citric acid, optional
Mix all ingredients and add to a pint jar
oxygen absorber

To Prepare:
For 3/4 cup prepared sauce, add 1/4 cup sauce mix and 3/4 cup water to a sauce pan. Stir well to dissolve any lumps. Simmer for 3-5 mins, whisking constantly. Or just toss some sauce mix into your soup recipe for added flavor and tomato goodness. Yum!

Artisan Bread Mix
yields 4 1-lb loaves or 4 12-in pizza crusts
1 heaping Tbsp yeast
6 1/2 cups AP flour
1 heaping Tbsp kosher salt
Mix well and store in an airtight container
Use before expiration date of the yeast

To Prepare:
Add 3 cups warm water to a large 6-qt container. Add bread mix and stir with a Danish dough whisk or until dough is shaggy and wet with no more pockets of visible flour. Add more water, 1 Tbsp at a time, if necessary. Let rise, covered, at room temp for about 2 hours. Refrigerate dough and use within 2 weeks.

To bake 1 loaf:
With floured hands and kitchen shears, cut off a piece of dough that’s about 1/4 of the entire batch. Set the dough into a bowl of flour and coat all sides. Shape the dough smooth and tuck the folds on the underside. On a piece of parchment paper that’s been sprinkled with cornmeal, place the dough ball smooth side up. Cut several slits with a serrated knife. Let it come to room temp while oven preheats to 425 F with a baking stone in the oven. Not much rise will happen. It will mostly flatten out. Place an empty sheet pan under the baking stone. After about 45 mins of preheating, slide the loaf onto the baking stone and quickly add 1 cup hot water to the pan underneath. Bake for 25-30 mins, removing the parchment paper after about 10 mins. It will rise nicely in the oven. Remove to a wire rack to cool.

This also makes a wonderful pizza crust. Let the dough ball come to temperature in the flour bowl. Then shape into a 12-inch round on a floured surface and place on a pizza peel lined with parchment paper and cornmeal. Par bake if desired. Top the pizza dough with sauce and toppings. Bake at 450 for 10-12 mins or until desired doneness. Remove the parchment paper after about 5 mins to encourage browning on the bottom. Enjoy!

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