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Rao's Marinara Sauce

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This great recipe is from "Rao's Cookbook," by Frank Pellegrino.

Source: The Martha Stewart Show
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218
  • grizzli
    21 APR, 2013
    my secret ingredient .... Martini and Rossi sweet vermouth ... depending on the quantity of canned San Marzano tomatoes... i would add about a cup, minimum, to 3 cans.... It adds a pungency to the sauce... a depth of flavor that is really, really excellent! i always get rave reviews ...
    Reply
  • Coronita
    30 SEP, 2012
    I use the giant San Marzano tomatoes from Costco, it's called Nina and it's like $4. The most important step in making this sauce is hand squeezing the peeled tomatoes, making sure to remove the hard middle core and throwing that away. Usually I use sweet onion and grate it instead of chopping so it melts into the sauce. This can has basil ibut you can always add more at the end. My sauce comes out just like the jar but for pennies and I freeze it in portions and use it for weeks. Yum!
    Reply
  • jdorourk
    6 NOV, 2011
    I made this and initially it was way too bland! I had though only 4 cloves garlic was too little for that many tomatoes. I ended up adding more spices - granulated garlic, red pepper flakes- and let it simmer for another couple hours and it got better.
    Reply
  • Beckypsych
    23 SEP, 2011
    So fresh tasting! Next time I'm going to add a few more spices and more of them. Needed some more salt or garlic perhaps.
    Reply
  • MBKG
    18 JUL, 2010
    I made Rao's Arrabbiata Sauce last night, and it was awesome! Just as tasty as the jar. Its the same recipe as the Marinara just add pepper flakes for the spice. However I did need to cook it longer then an hour to get the flavors to come together. Adding the fresh basil at the end completed the taste. I am sure I will routinely buy Rao's at the store for the expensive price of $10 a jar, but its nice to know I can make it a home much cheaper if I want to invest the time.
    Reply
  • tjiordano
    21 FEB, 2010
    Grrr, just add a pinch of sugar to the sauce. It will make it less acidic, but not really sweet.
    Reply
  • Grrr
    19 DEC, 2009
    I made this sauce and used a 'nonreactive' pan and it still tastes a bit acidic. How do I make it less acidic?
    Reply

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