Home Cooking

Pasta Sauce Marinara Sauce

Trying to make Rao's marinara sauce, close but seem to be missing something.


Home Cooking 11

Trying to make Rao's marinara sauce, close but seem to be missing something.

ryanlm | Apr 6, 2012 12:36 PM

This should be easy as it’s just a handful of ingredients, but, I can't seem to get close to what comes out of the jar. Well, it's kind of close, but it's missing something. I believe the jarred stuff you buy is purely vegetarian, no salt pork is used to make it (optional in the recipe). However, it has what I can only describe as a meaty taste or mouth feel that mine does not. In general it is just richer in flavor. Mine does seem to be sharper, or I guess acidic. I can eat the stuff right out of the jar with a spoon and be happy, where mine falls short of that.

Heck, I have even mail ordered their tomatoes and olive oil just to be sure it wasn't an ingredient thing, and I really didn’t get any different results (as expected).

First, I was wondering if I am cooking at too high of a temp. I have a Wolf range, and I usually let it cook on the low setting, even though there is a simmer. If I put it on simmer, it doesn’t seem to bubble at all, which I in my head sound wrong, but maybe I am simmering away the flavor.

The recipe, and the demos I have seen of it, has you separate the flesh from the juices, and add them in one at a time (flesh first, then the juices). I am wondering if you are supposed to roast the flesh for a bit before adding in the rest of the liquid.

I am really guessing here. Any input would be wonderful on how to make a marinara sauce that matches the richness of Rao’s.

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