Rob

I was reading an online review of some Celebrity Marinara Sauces today that was pretty interesting. I absolutely HATE putting bottled Marinara or tomato sauce on my pasta, but sometimes, you gotta do what you gotta do!

The winning sauce was Rao's Marinara Sauce, beating out the sauces of Emeril Lagasse and Lidia Bastianich (PBS Show - Lidia's Family Table). I agreed that Emeril's sauce is too sweet and Lidia's lacked a rich taste/consistency.

Here is the recipe for Rao's Marinara Sauce. I always prefer making it fresh and love mixing it up with some different ingredients. (But there is no good substitute for a family recipe!)

RAO'S MARINARA SAUCE
- makes about 7 cups -

Ingredients

• 2 twenty-eight ounce cans Italian plum tomatoes with basil (preferable those labeled 'San Marzano')
• 1/4 cup fine-quality olive oil
• 2 ounces fatback or salt pork (optional)
• 3 tablespoons minced onion
• 2 garlic cloves, peeled and minced
• Salt and pepper to taste
• 6 leaves fresh basil, torn (optional)
• Pinch dried oregano

Directions
1. Remove tomatoes from the can,, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside.

2. Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback.

3. Then add onion. Saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and sauté for 30 seconds or until just softened (see Note). Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes.

4. Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.

Note: Take care when adding garlic to hot oil, as it will burn and turn bitter very quickly. If this happens, discard oil and vegetables and start again. We never have sauce left over; however, if you do store it, tightly covered and refrigerated, for a day or two or freeze for up to 3 months.

Melizzy

I agree with you, but as I live alone, making a big pot of sauce doesn't work for me. Thanks for sharing this. I hate any type of white sauce. I'm a red sauce girl all the way.