Rao’s Marinara Sauce Copycat Recipe: Make Restaurant-Quality Sauce at Home

There’s something magical about Rao’s Marinara Sauce that makes every dish feel special. I remember the first time I tasted it at a cozy little Italian restaurant—it was rich, flavorful, and had that perfect homemade touch.

Determined to recreate that unforgettable flavor at home, I dove into crafting my very own copycat recipe. With just a handful of simple ingredients and a bit of patience, you can bring Rao’s iconic sauce to your kitchen. Whether you’re tossing it with pasta, simmering it for pizza, or using it as a dipping sauce, this marinara is sure to become a family favorite.

Ingredients

To craft Rao’s signature marinara sauce, gather the following ingredients:

• Extra Virgin Olive Oil – 1/4 cup
• Garlic – 4 cloves, minced
• Onion – 1 medium, finely chopped
• Crushed Tomatoes – 2 cans (28 ounces each)
• Tomato Paste – 2 tablespoons
• Sugar – 1 teaspoon
• Salt – 1 teaspoon
• Black Pepper – 1/2 teaspoon
• Red Pepper Flakes – 1/4 teaspoon (optional for a kick)
• Fresh Basil Leaves – 1/4 cup, chopped
• Dried Oregano – 1 teaspoon
• Bay Leaf – 1

Tools and Equipment

To create my perfect copy of Rao’s Marinara Sauce, having the right tools makes all the difference. Here’s what I use in my kitchen:

• Large Heavy-Bottomed Saucepan

A sturdy saucepan ensures even heat distribution, preventing the sauce from scorching.

• Wooden Spoon or Silicone Spatula

I rely on a wooden spoon for stirring, allowing me to scrape every bit of flavor from the bottom without damaging the pan.

• Measuring Cups and Spoons

Precision is key. Accurate measurements of ingredients like olive oil, garlic, and spices help replicate that authentic Rao’s taste.

• Sharp Chef’s Knife and Cutting Board

Freshly chopping onions and garlic with a sharp knife on a stable cutting board enhances the sauce’s texture and flavor.

• Garlic Press (Optional)

For a smoother texture, a garlic press can quickly mince garlic, blending seamlessly into the sauce.

• Fine Mesh Sieve (Optional)

If I prefer a velvety smooth marinara, passing the sauce through a sieve removes any lingering chunks.

• Lid for the Saucepan

Keeping the lid on while simmering helps meld the flavors together perfectly.

Having these tools at hand allows me to focus on the joy of cooking and ensures my Rao’s Marinara Sauce copycat turns out rich, flavorful, and restaurant-quality every time.

Directions

I’ve perfected this copycat of Rao’s Marinara through careful reverse engineering. Follow these steps to create a rich and flavorful sauce in your own kitchen.

Prepare Ingredients

• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 tablespoons extra virgin olive oil
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1 bay leaf

Cook the Sauce

1. Heat the olive oil in a large heavy-bottomed saucepan over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Pour in the crushed tomatoes and tomato paste, stirring to combine thoroughly.

Simmer and Finish

1. Add the sugar, salt, black pepper, red pepper flakes, and dried oregano to the saucepan.
2. Toss in the bay leaf and stir the mixture well.
3. Reduce the heat to low and let the sauce simmer uncovered for 45 minutes, stirring occasionally.
4. Remove the bay leaf and stir in the fresh basil.
5. Taste the sauce and adjust seasoning as needed before serving.

Make-Ahead Instructions

I love having my copycat Rao’s Marinara Sauce ready for busy days. Here’s how you can make ahead and store your sauce for later use.

Refrigerating the Sauce

Once the sauce cools to room temperature transfer it to airtight containers. Leave about half an inch of space at the top to allow for expansion. Store in the refrigerator for up to five days.

Freezing for Future Use

Freezing is perfect for longer storage. Follow these steps:

Let the sauce cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. Label each with the date. Thaw in the refrigerator overnight before using.

Reheating the Sauce

When you’re ready to use the sauce follow these steps:

1. Pour the sauce into a saucepan.
2. Heat over medium-low heat stirring occasionally.
3. If the sauce is too thick add a splash of water or broth.
4. Taste and adjust seasoning as needed.

Tips for Best Results

• Reheat slowly to maintain flavor and texture.
• Add fresh basil or a pinch of oregano when reheating to enhance the taste.
• Consider doubling the recipe and freezing half for convenience.

These make-ahead steps ensure you enjoy rich flavorful Rao’s Marinara Sauce whenever you need it.

Storage and Reheating

Proper storage keeps my copycat Rao’s Marinara Sauce fresh and full of flavor. Follow these steps to store and reheat your sauce effectively.

Storing the Sauce

Refrigeration

1. I let the sauce cool to room temperature after cooking.
2. I transfer the sauce to airtight containers, leaving a little space at the top to prevent overflow.
3. I label the containers with the date to keep track.
4. I place the containers in the refrigerator.

Freezing

1. Once cooled, I divide the sauce into freezer-safe containers or heavy-duty freezer bags.
2. I remove excess air from the bags before sealing to prevent freezer burn.
3. I label each container with the date and portion size.
4. I lay the bags flat in the freezer to save space and speed up thawing.

Storage Durations

Reheating the Sauce

Thawing (if frozen)

1. I transfer the sauce from the freezer to the refrigerator.
2. I let it thaw overnight for even heating.

Reheating Methods

Stovetop

1. I pour the desired amount of sauce into a saucepan.
2. I heat it over medium heat, stirring occasionally.
3. If the sauce is too thick, I add a splash of water or broth to reach the desired consistency.
4. I taste and adjust the seasoning as needed.

Microwave

1. I transfer the sauce to a microwave-safe bowl.
2. I cover it loosely with a microwave-safe lid or plastic wrap.
3. I heat on high for 1-2 minutes, stirring halfway through.
4. I adjust the consistency by adding liquid if necessary and season to taste.

Enhancing Flavor During Reheating

1. I add a pinch of sugar if the sauce tastes too acidic.
2. I stir in fresh basil leaves for a burst of freshness.
3. I incorporate a drizzle of extra virgin olive oil for added richness.

Conclusion

Making Rao’s Marinara Sauce at home has been such a rewarding experience for me. There’s something special about recreating a favorite restaurant dish in my own kitchen. The rich flavors and versatility of the sauce make it perfect for so many meals. I love how easy it is to store and enjoy later too. Whether you’re tossing it with pasta or using it as a pizza base, I think you’ll find it quickly becomes a staple in your home. Give it a try and enjoy the comforting taste of homemade marinara right away!