Food & Cooking Recipes Recipes by Region Italian Recipes Rao's Marinara Sauce 3.7 (220) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 31, 2021 Print Rate It Share Share Tweet Pin Email Yield: 7 cups This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan. Ingredients Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano ½ cup olive oil 6 tablespoons minced onion 4 cloves garlic, peeled and minced Coarse salt and freshly ground pepper 12 leaves fresh basil, torn (optional) Pinch of dried oregano Directions 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. Rate it Print