San Marzano Tomatoes and Marinara Recipe
As your Chef, my #1 priority is to use the finest ingredients I can find to craft your meals. A true pantry staple that is woven into so many of my recipes are San Marzano Tomatoes! One of the most distinctive traits is the rich sweet taste that other canned tomatoes don’t have! Many canned brands are full of seeds and have a tinny flavor, and the only way to balance that out is to add sugar. Check out this link for more information.
Many of you have asked for my Marinara Sauce Recipe, and after many hours of testing, I settled on Rao’s Marinara Recipe. Here is a little bit of info about Rao’s. Chefs Tip: Too busy to make your own Rao’s? It’s now sold in grocery stores, and bonus, it is always voted best jarred marinara!
Rao’s Marinara Sauce
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter
- 6 tablespoons minced onion
- 2 garlic cloves, minced
- 2 28 ounce cans imported Italian San Marzano crushed tomatoes or whole tomatoes
- 6 leaves fresh basil, torn into small pieces
- Pinch of dried oregano
- Salt and ground black pepper
- Make the sauce: Heat the oil and butter in a large saucepan over medium-low heat. Sauté onion with salt until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes and their juices and bring to a boil. Add the basil, oregano and reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. If adding Meatballs place in sauce to simmer.