Rao's-Style Marinara Sauce
Serves 12
Rao's-Style Marinara Sauce — made with 2 cans whole peeled San Marzano tomatoes, 28 oz each, with juices, 4 tablespoons extra-virgin olive oil, NOT doubled, 1 yellow onion, finely minced, 2 teaspoons granulated garlic, 2 teaspoons dried basil, 0.5 teaspoons dried oregano, and more.
Ingredients
- 2 cans whole peeled San Marzano tomatoes, 28 oz each, with juices
- 4 tablespoons extra-virgin olive oil, NOT doubled
- 1 yellow onion, finely minced
- 2 teaspoons granulated garlic
- 2 teaspoons dried basil
- 0.5 teaspoons dried oregano
- 1.5 teaspoons kosher salt
- 0.5 teaspoons freshly ground black pepper
Instructions
- Crush the tomatoes: Pour both cans of 2 cans whole peeled San Marzano tomatoes (28 oz each), with juices into a large bowl, reserving all the juices. Using your hands, crush the tomatoes one by one into rough chunks. Remove and discard hard stem cores, skins, and tough membranes.
- Soften the onion: Warm 4 tablespoons extra-virgin olive oil (NOT doubled) in a large, heavy pot or Dutch oven over medium-low heat. Add 1 yellow onion, finely minced and cook, stirring occasionally, until soft and just barely golden — about 5 minutes.
- Add tomatoes and simmer: Add the crushed tomatoes and all reserved juices. Season with 1.5 teaspoons kosher salt and 0.5 teaspoons freshly ground black pepper. Raise heat to medium-high and bring to a boil, then reduce to low. Simmer uncovered, stirring occasionally, until thickened and oil has separated to the surface — about 60–75 minutes (slightly longer than a single batch due to volume).
- Finish with herbs: Add 2 teaspoons of basil and stir in along with 0.5 teaspoons dried oregano. Cook 1 more minute, taste and adjust salt, then remove from heat.