Raos Sauce Recipe Copycat Food
RAO'S MARINARA SAUCE
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 7 cups
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
RAO'S SAUCE RECIPE (COPYCAT)
Made with canned tomatoes, this copycat Rao's sauce recipe offers a tangy and herb-loaded marinara, perfect for your favorite Italian dishes.
Provided by Jed
Categories Dip, Sauce & Condiment
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Remove the tomatoes from the cans, reserving the juice.
- Using the hands, gently crush the tomatoes, removing cores, stems, and any tomato skin pieces.
- In a pot or saucepan, place the olive oil over medium heat.
- Gently saute the minced garlic and onion for about 30 seconds until fragrant.
- Add the crushed tomatoes, juice included, and bring to a boil over high heat.
- As soon as the mixture boils, reduce the heat and simmer for 2 hours, stirring every little bit.
- Around the 1½ mark, add the oregano and basil.
- Use an immersion blender to blend the sauce quickly and easily.
- Add salt and pepper to taste.
- Serve and enjoy!
Nutrition Facts : ServingSize 8.00 people, Sugar 0.00
RAO'S MARINARA SAUCE
I got this receipe from Martha Stewart's website. This great recipe is from "Rao's Cookbook" by Frank Pellegrino. This stuff sells for $7.50 a quart in Florida. I use it with Frankie's Meatball s recipe found here on Recipezaar. This is the "real deal."
Provided by Danny Sneade
Categories European
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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 membrance, set aside.
- 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 sale, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.
Nutrition Facts : Calories 166.1, Fat 18, SaturatedFat 2.5, Sodium 1.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 0.2
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