Homemade Rao’s Marinara Sauce | Copycat Recipe From Scratch #raos #fromscratchcooking

One can of tomatoes, good olive oil, and 35 minutes. That’s it. 🍅

📌 Today’s Verse: “He satisfies you with good things; your youth is renewed like the eagle’s.” Psalm 103:5 CSB

If you’ve been paying $9 for a jar of Rao’s marinara, you can make it at home and it tastes almost identical. The trick is the whole onion. You put two halves in the sauce cut-side down and let them sit while it simmers. They give the sauce all their sweetness without leaving any onion chunks behind. Pull them out at the end and toss them. The other thing most people get wrong is the olive oil. Rao’s uses way more than you think. That’s what makes it taste rich instead of watery. Don’t cut it. Use the full amount.

👨‍🍳 Homemade Rao’s Marinara Sauce
Makes: about 24 oz (680 g), 4 to 6 servings
Prep Time: 8 minutes
Cook Time: 35 minutes
Total Time: 43 minutes

🥣 Ingredients
Whole peeled Italian tomatoes, canned 794 g (1 can, 28 oz)
Extra virgin olive oil 80 g (1/3 cup)
Yellow onion, peeled and halved 150 g (1 medium onion)
Garlic, thinly sliced 15 g (4 to 5 cloves)
Fresh basil, divided 15 g (12 to 15 large leaves)
Dried oregano 0.5 g (1/8 tsp)
Fine salt 5 g (3/4 tsp)
Black pepper, freshly cracked 0.5 g (1/8 tsp)
Red pepper flakes 0.5 g (1/8 tsp)

🥄 Instructions
Pour tomatoes and all their juices into a bowl. Crush by hand into rough chunks. Not a puree. Set aside.
Add olive oil to a wide heavy pan over medium-low heat.
Place both onion halves cut-side down in the oil. Add sliced garlic around the onion. Cook undisturbed 5 to 6 minutes until garlic is lightly golden and onion softens.
Tear half the basil and add it to the oil. It will sizzle and wilt. Stir once, cook 30 seconds.
Add crushed tomatoes with all the liquid. Stir to combine. Leave the onion halves in.
Add salt, pepper, red pepper flakes, and oregano. Stir.
Bring to a low simmer. Not a rolling boil. Gentle bubbles.
Simmer uncovered 25 to 30 minutes, stirring every 5 minutes. The sauce should get darker, glossier, and the oil should mix in instead of sitting on top.
Remove and toss the onion halves. They did their job.
Off heat, tear the rest of the basil and stir it in. Don’t cook this batch.
Taste and adjust salt.

💡 Pro Tips
Don’t chop the onion. The whole halves give sweetness without leaving texture behind.
Slice the garlic, don’t mince it. Minced garlic in slow oil turns bitter. Sliced garlic gets soft and sweet.
Use good tomatoes. San Marzano DOP, La Valle, or Bianco DiNapoli. The tomatoes are 75% of the sauce so they matter more here than anywhere else.
The oil amount looks like a lot. It is. That’s what makes Rao’s taste like Rao’s.
This sauce is better the next day after everything settles in together.

💬 Question of the Day: Are you still buying the jar or are you making it from scratch now?

@hedleyandbennett @staub_usa @zwilling_usa @madein @hollylandtech @misenkitchen @nordicwareusa

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