Jul 13 2026
Restaurants3rd Shift KitchenThe Garlic Recipe

The Garlic Recipe

Inspired by 3rd Shift Kitchen
Time1h
Serves4

Italian loaf with garlic herb butter and house red sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Garlic Herb Butter

For the House Red Sauce

For the Italian Loaf

Method

For the Garlic Herb Butter

  1. 1

    Prepare the Garlic Herb Butter

    In a mixing bowl, combine the softened unsalted butter, minced garlic, chopped parsley, dried oregano, dried thyme, salt, and black pepper. Mix well until all ingredients are fully incorporated.

  2. 2

    Store the Butter

    Transfer the garlic herb butter to a piece of parchment paper or plastic wrap, shape it into a log, and refrigerate until firm, about 30 minutes.

For the House Red Sauce

  1. 3

    Sauté the Aromatics

    In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion is translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

  2. 4

    Cook the Sauce

    Stir in the canned crushed tomatoes, dried basil, dried oregano, salt, black pepper, and sugar. Bring to a simmer and reduce the heat to low. Let the sauce simmer for about 20-25 minutes, stirring occasionally.

For the Italian Loaf

  1. 5

    Prepare the Italian Loaf

    Preheat your oven to 375°F (190°C). Cut the Italian bread loaf in half lengthwise. Spread a generous amount of the garlic herb butter on each half of the bread.

  2. 6

    Bake the Bread

    Place the bread halves on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and the butter is melted.

Serving

  1. 7

    Serve

    Remove the bread from the oven and let it cool slightly. Slice and serve with the house red sauce on the side for dipping.

More from 3rd Shift Kitchen