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RAO's Pasta Sauce
- Thread starter jglass
- Start date
Mama Mangia
Super Moderator
did you buy it?
Rao's Restaruant Marinara Sauce
2 28-ounce cans San Marzano tomatoes
1/4 cup extra-virgin olive oil
2 ounces fatback or salt pork -- diced (optional)
1 small yellow onion -- peeled and minced
2 cloves garlic -- peeled and minced
salt
6 fresh basil leaves -- (6-10) torn
1 pinch dried oregano
freshly ground black pepper
Drain tomatoes, reserving juice. Crush tomatoes with your hands into a bowl,
gently removing and discarding any hard cores, skin, or tough membranes from
stem ends. Set aside.
Heat oil in a large, nonreactive saucepan over medium-low heat. If using
fatback, add it to the pan and saute until all fat has been rendered, about
5 minutes. Remove fatback with a slotted spoon and discard.
Add onion to pan and cook until golden, about 10 minutes. Add garlic and
saute until soft, about 3 minutes. Stir in tomatoes and reserved juice and
season to taste with salt. Increase heat to high, and bring sauce to a boil.
Immediately reduce heat to low and simmer until flavors have blended and
sauce has slightly thickened, about 1 hour. Stir in basil and oregano, and
season to taste with salt and pepper. If not using immediately, refrigerate,
covered, for up to a week.
Yield:
"5 cups"
Rao's Restaruant Marinara Sauce
2 28-ounce cans San Marzano tomatoes
1/4 cup extra-virgin olive oil
2 ounces fatback or salt pork -- diced (optional)
1 small yellow onion -- peeled and minced
2 cloves garlic -- peeled and minced
salt
6 fresh basil leaves -- (6-10) torn
1 pinch dried oregano
freshly ground black pepper
Drain tomatoes, reserving juice. Crush tomatoes with your hands into a bowl,
gently removing and discarding any hard cores, skin, or tough membranes from
stem ends. Set aside.
Heat oil in a large, nonreactive saucepan over medium-low heat. If using
fatback, add it to the pan and saute until all fat has been rendered, about
5 minutes. Remove fatback with a slotted spoon and discard.
Add onion to pan and cook until golden, about 10 minutes. Add garlic and
saute until soft, about 3 minutes. Stir in tomatoes and reserved juice and
season to taste with salt. Increase heat to high, and bring sauce to a boil.
Immediately reduce heat to low and simmer until flavors have blended and
sauce has slightly thickened, about 1 hour. Stir in basil and oregano, and
season to taste with salt and pepper. If not using immediately, refrigerate,
covered, for up to a week.
Yield:
"5 cups"
ricksrealpitbbq
New member
Those San Marzano tomatoes are the best I've ever had.
Mama Mangia
Super Moderator
they make the absolute best gravy! (sauce)
jglass
New member
No way I would give that for marinara. I don't care whose name is on the jar. I know what it takes to make marinara and its not worth 8.99 a jar. People in this area would never pay that. That stuff will be in a mark down cart when the date gets close to expiring. I get the Bertolli marinara when I don't make my own. I have never found the Marzano tomatoes anywhere around here. I wish they did carry them. Knowing what is in marinara I was stunned to see that price on a regular size jar of sauce. I have almost ordered Rao's cookbook in the past. Maybe I should seeing that they think the recipes are worth a fortune lol.
I always use your recipe for Marinara you gave me ages ago Mama.
I always use your recipe for Marinara you gave me ages ago Mama.
Last edited:
Mama Mangia
Super Moderator
No way would I pay that much for sauce - for that price I can make a huge pan for all of us to enjoy - and still use San Marzano's!
Try to find CERTO brand - that is the one name up here that sells San Marzanos in the can.
Try to find CERTO brand - that is the one name up here that sells San Marzanos in the can.
Mama Mangia
Super Moderator
You very welcomed - I hopeyou can find them - they do cost about twice as much as brands like Contadina or Hunt's, etc.
Mama Mangia
Super Moderator
LOL - maybe I should post more of them! Cheaper to make your own!!!!