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.
 |
jar of Rao's marinara sauce
(available at most supermarkets) |
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ingredients from the back of the jar
Obviously they don't use the pork
when they make this to sell in jars. |
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| These were the only San Marzano tomatoes I could find. |
 |
| crushing the tomatoes |
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| salt pork |
 |
| removing cooked salt pork |
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| cooking onions |
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| adding garlic |
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| adding tomatoes |
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| mixed and cooking |
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| adding basil, oregano and pepper |
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| homemade Rao's marinara sauce |
.
