Bring home the famous taste of Rao’s Homemade Marinara Sauce. Rao’s Homemade Sauce is a premium, low carb marinara sauce made with only the finest ingredients. Each batch of Rao’s Homemade Marinara Sauce is slow-cooked in small batches with hand-selected ingredients. These wholesome ingredients blend sweet, Italian tomatoes, Italian olive oil, sweet onions with fresh basil, fresh garlic, fresh oregano, and crushed black pepper and salt creating a truly memorable pasta sauce.
The Rao’s Marinara Sauce recipe stays true to its classic Italian roots making it the perfect low carb marinara sauce that is Keto-friendly and Whole 30 compliant. Rao’s Homemade Marinara is authentically sugar-free making it the only keto marinara sauce you’ll need. Not only does this premium sauce taste delicious, and made with the finest ingredients, it does not contain any tomato blends, tomato paste, water, starches or added colors. Rao’s Marinara Sauce is a versatile low carb marinara sauce that allows anyone following a Whole 30 or Keto lifestyle the ability to enjoy pasta sauce anytime.
According to BonAppetit, “Rao’s marinara sauce is very well-balanced with sweetness that comes solely from tomatoes, onions, and garlic. There aren’t any other performance enhancing drugs getting in the way of a balanced tomato sauce. The flavor tastes…homemade.”
Ingredients:
- Italian Whole Peeled Tomatoes
- Olive Oil
- Onions
- Salt
- Garlic
- Basil
- Black Pepper
- Dried Oregano
Is it better from the jar or when home made with the super simple Rao’s Marinara Sauce recipe from Martha Stewart?
Ingredients:
- Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano
- 1/2 cup olive oil
- 6 tablespoons minced onion
- 4 cloves garlic, peeled and minced
- Coarse salt and freshly ground pepper
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
Directions
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
