Make Your Own Marinara (Better Than Rao's)

🍝 Marinara sauce recipe:
¼ cup olive oil
3 garlic cloves, minced
½ of a yellow onion, minced
28 ounces of crushed tomatoes
5-10 basil leaves, julienned

1. Cook garlic and onion in olive oil over medium heat. Season with salt and pepper. (You could also add red pepper flake and dried italian seasoning)
2. When the onions have turned translucent, lower the heat and empty a 28oz can of crushed tomatoes into the fry pan
3. Salt to taste. Add fresh basil and turn off the stove. Use immediately or freeze in deli containers

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[wariotremblay]

1:42 "if my goal today is to get you to stop buying jarred sauce, ease is of the upmost importance" wow, incredibly well said, this should be the standard for videos like that

[SDHoF]

As someone who cooks for a living, this is a very good video. Your pacing is excellent, your information is straightforward, and has good visuals to accompany it. I also really like that you added some general ways to improve it or zest it up, inclusing explaining what each substitution does, which many channels lack. And all in <6 minutes, with no stupid transitions or shoehorned jokes. Very good, I believe this format is way more approachable than the others I've seen.

[trplthr]

There aren't a lot of cooking content creators making videos this good that are also only 5 minutes. That's why I've stayed subbed so long. Keep it up man!!

[faebramblepelt]

Thank you for giving us an actual protocol to “salt to taste” - I am a beginner cook who grew up in the foster system and never was directly taught to cook. Simple things are often the hardest!!

[littlepotato]

Chef Jean-Pierre has some advice about learning how to salt. His advice was specifically using soups, but it would work here too. Put some of the sauce in a small bowl and salt it. And keep salting it. And keep salting it. Get it to the point that you know, without a single doubt, that sauce is over-salted. Pour it back in the rest of the sauce and stir. Then finish your sauce.

If you use this technique with a sauce like this or a soup, you will eventually teach yourself how to gauge where you are on the salt levels through practice.

[ComfortableTool]

I've heard Rao's is good but I'll never know because there ain't no way I'm spending $10 on 1 jar of spaghetti sauce

[DeyTookOurJobs]

Once I learned how to make my own pasta/pizza sauce, I never bought another pre-made jar.
I still use canned sauce as the base though only because it's faster

[TsunamiWombat]

the best thing about this kind of simple sauce is there's a million ways to church it up. Add a teaspoon of tomato paste to the oil and fry along with the garlic and onions. It'll create the same kind of caramelized flavor as an all day simmered nonna sauce.

[glitchy_weasel]

College student here with barely any cooking experience - all I can do is boil some pasta and toss in a jar of Rao's sauce and a handful of microwaved meatballs.
This certainly looks much easier than I thought, will definitely give it a try!

[Yopperpo]

Loving that you included the small shots where you show yourself adjusting the heat. Small details like this make your videos goat tier in the foodtuber world

[Jasonymn]

The timing of this video is absolutely astounding. I made pasta for lunch today and when I grabbed the expensive jar of Rao's from my pantry I thought to myself, surely it cannot be that difficult (or expensive) to make my own sauce that is better, cheaper, and won't disappoint my Italian ancestors in the process. Thank you for this!! I can't wait to try it.

[robynbirde]

I just love how concise your videos are. There is NO wasted time, no excess chatter. Always straight to the point with all the information we need.

[lukisprieston]

I made the most basic version of this recipe today and WOW it's so much better than the jarred stuff. Thanks, man. My eyes have been opened.

[herman_the_vermin]

I like to add an anchovy or 2 with the initial onion fry up before adding the tomato sauce. Adds an incredible depth

[crshmycar]

A tip I personally love: Put a little bit of lemon juice in with your sauce if you want to bring out the bright, tangy flavor. Also works really well if you're still reaching for a can of the jarred stuff for convenience's sake.

[matthewlucas]

Thank you so much for getting me into cooking! I cut my first onion yesterday and the sauce I made was stupid good!

[heckatron]

This has been my go-to recipe for homemade marinara, using the San Marzano tomatoes and some pepper flakes. Super easy to make, and it's been a real crowd pleaser. Great stuff!

[mmnntt]

Dude! I’ve being doing this sauce for so long, and was always amazed how good it tastes while being so simple to do it. Interesting to see your making the exact same recipe as mine. Even the Parmesan and the home grown basil.
If you really don’t want to chop anything, you can skip the onions and just use pre-minced garlic. There you go, no chopping and you still get a way superior sauce than any store bought.

[the_rocs_roost]

I've grown the San Marzano tomato variety along with various "roma" types in my garden every year for almost 40 years. I typically have between 36 and 48 plants. I make and can many quarts of tomato sauce each year, and my basic recipe is similar to the one in this video. People come from miles around to get my sauce, so the market is literally starving for something good. The butter and onion sauce made famous in the New York Times is also really good if you plan to eat it right away. I find that it doesn't can as well as other recipes, though.

[unamericano]

My favorite upgrade to homemade and even canned sauces is to cook a half cup of red wine into it for 20 minutes to cook off the alcohol. Elevates it in so many applications.