COPYCAT RAO'S PASTA SAUCE!! BEST UNDER $2 MARINARA!!

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1/4 cup of olive oil
1 large onion diced
1 teaspoon of salt
1 tablespoon of garlic
Teaspoon of oregano, basil & black pepper
28oz can of whole peeled tomatoes

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I just made the sauce. I had my doubts because I’m that one that puts 17 ingredients in a pasta sauce.
We were blown away by how good this 7 ingredient sauce was.
FOLLOW HER RECIPE EXACTLY!

YukiMarkLIm
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My stepfather is a Rao from the same family, the olive oil goes on first, relatively low heat, the onions, then the garlic. Once the garlic browns, you add the tomatoes/paste and add water. Add in basil, if you want a bit of sweetness to cancel the acid, add either a pinch of brown sugar or British style curry powder (part of the Maltese influence.) Let it all cook low and slow. I'm rather disgusted as to how some members of the family have acted like it's some kind of difficult process and overcharge.

blackcitroenlove
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WOW!!
A friend sent me your video and I was blown away.
I’m a Rao’s fan but dislike paying so much for a few jars.
Thanks for sharing this recipe. I like Rao’s Arrabiata Sauce. I just added some crushed red pepper flakes and there it was.
Thanks to you I’ll be saving money and getting a fresher version!
Bless you and your family!

brixmoore
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Please....if you can find San Marzano Italian Peeled tomatoes it make a world of difference. Also, place the canned tomatoes in a large bowl and squash the whole tomatoes with your hands...no need to the potato masher. All jarred sauce sends my digestion out of whack.

margaretdell
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I made it and the sauce was FANTASTIC!!! I added more a bit more garlic and I used San Marzano tomatoes and fresh basil leaves

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I love how simple it is. an old Italian trick to cut the acid level of the tomatoes, throw 1 whole peeled carrot in while it is simmering for the 30-40 minutes. once cooking is done, pull out the carrot and toss it out. the carrot actually absorbs a lot of the acid from the tomatoes and makes for a really good finished product.

benvillone
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As a professional chef, the quality of the tomatoes is everything. Many restaurants use Stanislaus tomatoes from California which are very sweet. Also fresh basil is a must. I use Stanislaus 7/11 ground tomatoes from a food service supplier like Sysco.

cheftomsd
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I made this recipe last night and it was AMAZING! I added fresh basil (about 3 leaves) and used San Marzano whole peeled tomatoes. At the end I used my immersion blender to break up the chunks. This sauce is hands down the best I've had. Dare I say better than Rao's lol My husband used the leftovers for fresh pasta and meatballs for work and he said it was absolutely incredible. Thank you so much for this recipe! We will definitely be making our own sauce from now on.

emilyb
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Most of the pricey marinara sauces use imported Italian tomatoes. If you can find canned Italian tomatoes, especially san marzano's, you are going to give your homemade sauce a huge improvement. Another thing I have heard is that dried basil usually is NOT preferred, but fresh basil is amazing.

sonjamccart
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Immersion blender works well for this too

colleenpiechowski
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Great recipe. To make it even better I would recommend using fresh basil. If you look at the ingredients listed on the RAO'S jar It says basil not dried basil. Basil is one herb that will change the end result quite noticeably if you use the dried version. If you're going to go through all the work of making it from scratch anyway to me it's worth the little bit of extra cost and effort. Just something to think about.

HeavyInstinct
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Amber, I just stumbled across this video and thought it was great! So, I followed up by watching a couple more of your videos (also great). From those videos, I learn that you are an Army spouse.

I am retired from the Army and I know that being a military spouse is the HARDEST job in the world…even harder than serving in the military.

So, thank you for supporting your husband and Roman. I know that it is incredibly hard & lonely. You have to take care of all the tough things by yourself and cannot share some of good things with your husband because he’s not there. For what it’s worth, I think it makes you a stronger couple in the long run. My wife and I have been married for 45 years. I know that it made our marriage stronger…but, there were some tough times.

BTW, you are an awesome cook. I have subscribed to your YouTube channel. I look forward to cooking (and eating) many of the meals that you have posted on Youtube.

Thanks again for doing the work you do.


Bob Manion

bobm
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Girl, this is my favorite pasta sauce recipe. I keep coming back to it!!

superawesomemachine
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Being Italian, I can say there is nothing like home made (sugo.. sauce) as we say. Plus is much more enjoyable making it homemade!!! it makes the house smell amazing too. Love your video

alge
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Thanks for the recipe. For those who have room, grow your own San Marzano tomatoes and can them. You will probably need to start seed indoors. I add a small can of tomato paste since I like a thick sauce.

jerrybessetteDIY
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listen to this lady, folks. I've been making my own pasta sauce virtually the exact same way for YEARS and it gets raves. She knows what she's talkin about!!! A tip...if you buy fresh tomatoes and they start to turn a little, get spotty or soft before you've had a chance to use them on sandwiches or whatever, DON'T throw them out! FREEZE them right away. When you're ready to make your pasta sauce, throw them in the pot with all the seasonings, etc. they cook down beautifully and the result is amazing!!!

noahlondon
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I just made this tonight. Thank you it was amazing! Feel like your video finally taught me some sauce technique that I’ve been missing forever!

hellsfoxes
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Looks like a GREAT quick sauce. I like the whole tomato idea. I think starting with an ingredient that is "less" processed and then crushing them to your desired consistency is the way to go! !! !!!

Sebastopolmark
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This was so out of this world delicious! Thank you so much for this recipe. So simple and yet so good!

wandaellefoley
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Hi Amber. Being Sicilian my mom and grandmother have always insisted on homemade sauce which we traditionally make on Sundays. Tomatoes are key to great sugo so I use San Marzano’s. They are the best. Your sauce looks great! Try the recipe for the Rao’s meatballs from their restaurant in NYC. It is very good.

paulinedengler