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Episode #19: Rao's Marinara Sauce
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- เผยแพร่เมื่อ 14 ส.ค. 2024
- Prep Time 10 minutes
Cook Time: 1 hr. 30 mins.
Yield: 7 cups
INGREDIENTS:
• 4 (28-ounce) cans of imported Italian plum tomatoes with basil, preferably San Marzano tomatoes
• 1/2 cup extra virgin olive oil
• 4 ounces fatback or salt pork
• 6 tablespoons minced onion
• 4 garlic cloves, peeled and minced
• Salt, to taste
• 12 leaves of fresh basil torn
• Pinch dried oregano
• Pepper, to taste
STEP-BY-STEP INSTRUCTIONS:
1. Remove tomatoes from the can, reserving the juice they are packed.
2. Using your hands, crush the tomatoes, gently remove and discard the core from the stem end and any skin or tough membrane. Then set the tomatoes aside.
3. Put the olive oil in a large, nonreactive saucepan over medium-low heat.
4. Cut the fatback into small pieces and add them to the pan.
5. Sauté for about 5 minutes or until all fat has been rendered. Remove and discard fatback.
6. Add onion and saute for 3 minutes or until translucent and just beginning to brown.
7. Stir in garlic and saute for 30 seconds or until just softened.
8. Stir in tomatoes, reserved juice, and salt.
9. Raise heat, and bring to a boil.
10. 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).
11. Stir in basil, oregano, and pepper, and cook for an additional minute. 12. Remove from heat and serve (or store them in mason jars).
#raos #raosnyc #raosmarinarasauce #raosrestaurant #MarinaraSauce #homemadeMarinaraSauce #italianfood #italiancuisine #sophialoren #thatsamore
Email: JoeDuraesCooks@gmail.com
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Thank you for this video. I love how clear and easy to follow everything is. I love that you not only list the ingredients but show each one as you describe what is needed. I have been watching how to make marinara sauce videos for an hour and yours is the clearest one. I love that there are no silly jokes or unnecessary chatter stretching out the video.
Well done Joe" everyone over complicates their recipes, but you kept it short and sweet"! Very nice, my new go too guy!👍😎👍😎👍😎👍✌️
Nice recipe, easy to follow, I am sure it tastes great!! Love the hat BTW....
Great video! Simple recipe and easy to do! 👍
Pro tip: Sterilize the jars with boiling water, immediately transfer the sauce while it's above 160f into the jar, gently screw on lid, place up to the neck in boiling water for 4 minutes. Secure the lid tightly.
It will last MUCH longer than 3 days and you won't be risking botulism.
usually the heat from the sauce will vacuum the jar. you'll hear it when the lids make a popping sound. bacteria cant grow without air. i also add a thin layer of olive oil on top of the sauce in the jar since bacteria cant penetrate the oil.
@@BobRooney290 How long is the shelf life? Do I need to keep it refrigerated all the time or can I store it in the kitchen pantry? Thanks in advance, I'm still a newby in canning and just wanted to do it right.
I jar found your channel. I love how easy your directions are. I'm thinking of making several batches of the Marinara Sauce and water bath canning them. Thanks for the recipe and easy directions.
Yummy
Thanks for sharing
Looks Delicious
No it is perfect as it is
is it ok to use crushed tomotaos instead of whole?
Raos marinara sauce does not contain fat back.
Hello chef , I thought the sauce would last about two years in a mason jar. Why do you say only 4 days ? Thank you
How do you open that damn jar
No tomato paste ?
Great job! Thank you very much!
That is definitely Raos. Was never a fan of all the oil they use, always tasted to greasy for me.
"too" greasy, not "to"
@@oneitalia2312 what? You havenothing better to do? Stop being a _ick, you know what I meant.
@@M_Ladd you could always graciously accept the correction, which might spare you future embarrassment.
@illmannered1 Another d! Should put all you mofos in one room together to play with each other.
Any tips for how to properly “mash” the tomatoes? I was hoping they’d break down more as I cooked it but I ended up with big tomato chunks. The flavor is on point though!
Use your hands to crush the tomatoes. Remove and discard the core and any skin or tough membrane. This should leave you with mostly juices.
@@JoeDuraesCooks or use a potato masher
Use an immersion blender
I like smooth sauce too. I'm going to hand remove the core/membrane and then put it in my food processor before cooking. I cut my finger badly using an immersion blender trying to smooth out sauce. My bad. The pulp got caught in the blades and I forgot to unplug it while removing it with my fingers. Ugh!
@@BlueTopaz1208 oh shit!
Yes
I’m vegetarian if I don’t use the fat how much will it affect the sayce
It won’t effect the sauce. The fatback adds flavor.
Olive oil adds mouth feel, which makes it slick and rich.
Well, There's no bacon in Rao's Mararina Homemade sauce!!
Salt pork is not bacon bro.
That is fatback or salt pork! That’s not bacon. And it is used in Italian, Portuguese and Spanish cuisine a lot.
@@Jimmy-Legs You've never raised and butchered any pig have you!! WE HAVE AND ARE VERY EXPERIENCED IN MEAT JUDGING.
@@ccrow9147 You've never raised and butchered any pig have you!! WE HAVE AND ARE VERY EXPERIENCED IN MEAT JUDGING.
@@ccrow9147 You've never raised and butchered any pig have you!! WE HAVE AND ARE VERY EXPERIENCED IN MEAT JUDGING.
Marinara sauce does not have meat in it and neither does Rao's
I would have added tomato puree or paste
I think you missed the point.
@@jasonandersen5975 Care to elaborate?
@@oneitalia2312 NO body asked you. You have a utube channel if you don't like it then make your own dam video.
@@oneitalia2312 Top-quality sauces use real tomatoes only, without resorting to cheap tricks like using tomato paste.
i would only recommend if making it completely from scratch using fresh tomatoes and use a quality tomato paste not a cheap one