Rao's Marinara Sauce

I consider this both a "favorite things" post and a recipe post because Rao's is hands down my favorite jarred marinara sauce ever. Some of you may have seen it at the grocery store and just kept walking because it's pretty pricey. Okay, very pricey. I've seen the larger jars sell for over $10. But I would submit to you that if you have the money in your budget, it's worth it. And it does go on sale sometimes. It was only $5.99 the other day at the A&P, so I bought 10 jars. Okay, it was 12 jars. I felt a little stupid at the register, but now I feel comforted knowing they're in my basement. I feel the same way about our fifty pack of toilet paper and my industrial size box of tampons. 

Now even though Rao's jarred sauce is great, I do like to make homemade sauce when I can, so it occurred to me that maybe I could find the Rao's recipe online. I didn't have to look far (it's on their website). So I made it and it rivaled the jarred stuff (which is a weird thing to say because usually it's a miracle if something in a jar can compare to homemade, not the other way around). But in this case, rivaling the jar was a good thing. But don't take my word for it, go ahead and give it a try.

RAO’S MARINARA SAUCE

Yield: 7 cups

4 (28 oz.) cans imported Italian plum tomatoes with basil, preferably San Marzano

1/2 cup extra virgin olive oil

4 oz. fatback or salt pork, cut in small pieces (optional)

6 tablespoons minced onion

4 garlic cloves, peeled and minced

salt to taste

12 leaves fresh basil torn, optional

pinch dried oregano

black pepper, to taste

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1.      Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end and any skin or tough membrane. Set aside.

2.      Put oil in a large saucepan over medium-low heat. If using fatback, add to the pan and saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback.

3.      Add onion and saute for 3 minutes or until translucent and just beginning to brown.

4.      Stir in garlic and saute for 30 seconds or until just softened.

5.      Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes.

6.      Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.

from Rao’s Restaurant, NYC

jar of Rao's marinara sauce
(available at most supermarkets)

ingredients from the back of the jar

Obviously they don't use the pork
when they make this to sell in jars.

These were the only San Marzano tomatoes I could find.

crushing the tomatoes

salt pork

removing cooked salt pork

cooking onions

adding garlic

adding tomatoes

mixed and cooking

adding basil, oregano and pepper

homemade Rao's marinara sauce

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