Marinara Sauce - Rao's

Marinara Sauce - Rao's

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  • Prep Time


  • Total Time


  • Servings



  • Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano

  • ½ cup olive oil

  • 6 tablespoons minced onion

  • 4 cloves garlic, peeled and minced

  • Coarse salt and freshly ground pepper

  • 12 leaves fresh basil, torn (optional)

  • Pinch of dried oregano


Directions 1.Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside. 2.Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour. 3.Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.


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