Rao's Marinara Sauce

Name: Rao's Marinara Sauce
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 112 ounces tomatoes with basil, whole and canned; 1/2 cup olive oil; 6 tablespoons onions, minced; 4 garlic cloves, peeled and minced; 1/2 teaspoon salt and pepper, freshly gound; 12 fresh basil, torn (optional); 1/4 teaspoon oregano

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Recipe by Danny Sneade

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."

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READY IN: 1hr 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

112

ounces tomatoes with basil, whole and canned
¹⁄₂

cup olive oil
6

tablespoons onions, minced
4

garlic cloves, peeled and minced
¹⁄₂

teaspoon salt and pepper, freshly gound
12

fresh basil, torn (optional)
¹⁄₄

teaspoon 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 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.

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