I just made the sauce. I had my doubts because I’m that one that puts 17 ingredients in a pasta sauce. WOW!!!!!! We were blown away by how good this 7 ingredient sauce was. FOLLOW HER RECIPE EXACTLY!
AHHH THAT MAKES ME SO HAPPY OMG THANK YOU!!!!❤️❤️❤️❤️ I also am the type that adds like 92738337 ingredients in my sauce and i was blown away when i made it!!!! Please stay subscribed, new videos come out every other day!!❤️❤️❤️
@@janetmoss1427 Absolutely! Thank you so much for watching the video, trying it out and sharing it with others. You have no idea how much that truly means to me and helps me out! I hope you are doing incredible and I hope you have a great Labor Day weekend
@@AmberGriffith thank you. I did subscribe btw. If the first video I watched was that amazing I know there will be a lot of great videos to follow! I hope you have a great Labor Day weekend also!
My stepfather is a Rao from the same family, the olive oil goes on first, relatively low heat, the onions, then the garlic. Once the garlic browns, you add the tomatoes/paste and add water. Add in basil, if you want a bit of sweetness to cancel the acid, add either a pinch of brown sugar or British style curry powder (part of the Maltese influence.) Let it all cook low and slow. I'm rather disgusted as to how some members of the family have acted like it's some kind of difficult process and overcharge.
Yes but they do run a business and that is expensive…. Compared to all the other fake crap filled with preservatives at the market, I’ll choose Rao’s every time. When I don’t have time to do it myself I’m thankful they exist.
@@kayliecicobuff4328And there’s the cost of going to market with the product. Don’t forget the hidden cost of taxes, insurance, employee costs. The list is endless.
WOW!! A friend sent me your video and I was blown away. I’m a Rao’s fan but dislike paying so much for a few jars. Thanks for sharing this recipe. I like Rao’s Arrabiata Sauce. I just added some crushed red pepper flakes and there it was. Thanks to you I’ll be saving money and getting a fresher version! Bless you and your family!
I love how simple it is. an old Italian trick to cut the acid level of the tomatoes, throw 1 whole peeled carrot in while it is simmering for the 30-40 minutes. once cooking is done, pull out the carrot and toss it out. the carrot actually absorbs a lot of the acid from the tomatoes and makes for a really good finished product.
Please....if you can find San Marzano Italian Peeled tomatoes it make a world of difference. Also, place the canned tomatoes in a large bowl and squash the whole tomatoes with your hands...no need to the potato masher. All jarred sauce sends my digestion out of whack.
If one can afford San Marzano tomatoes, then just buy a jar of Rao’s. The purpose here is to give us all a way to taste deliciousness without the cost. IMO.
Amber, I just stumbled across this video and thought it was great! So, I followed up by watching a couple more of your videos (also great). From those videos, I learn that you are an Army spouse. I am retired from the Army and I know that being a military spouse is the HARDEST job in the world…even harder than serving in the military. So, thank you for supporting your husband and Roman. I know that it is incredibly hard & lonely. You have to take care of all the tough things by yourself and cannot share some of good things with your husband because he’s not there. For what it’s worth, I think it makes you a stronger couple in the long run. My wife and I have been married for 45 years. I know that it made our marriage stronger…but, there were some tough times. BTW, you are an awesome cook. I have subscribed to your UA-cam channel. I look forward to cooking (and eating) many of the meals that you have posted on UA-cam. Thanks again for doing the work you do. Bob Manion
All the healthy stuff is more, the foods with 30 ingredients you can't pronounce are the cheap ones. I love Rao's. Heard they were bought out by one of the big manufacturers so I'm happy to see this video.
I made this recipe last night and it was AMAZING! I added fresh basil (about 3 leaves) and used San Marzano whole peeled tomatoes. At the end I used my immersion blender to break up the chunks. This sauce is hands down the best I've had. Dare I say better than Rao's lol My husband used the leftovers for fresh pasta and meatballs for work and he said it was absolutely incredible. Thank you so much for this recipe! We will definitely be making our own sauce from now on.
Most of the pricey marinara sauces use imported Italian tomatoes. If you can find canned Italian tomatoes, especially san marzano's, you are going to give your homemade sauce a huge improvement. Another thing I have heard is that dried basil usually is NOT preferred, but fresh basil is amazing.
Great recipe. To make it even better I would recommend using fresh basil. If you look at the ingredients listed on the RAO'S jar It says basil not dried basil. Basil is one herb that will change the end result quite noticeably if you use the dried version. If you're going to go through all the work of making it from scratch anyway to me it's worth the little bit of extra cost and effort. Just something to think about.
So true! And if you get a live basil plant there are so many videos on UA-cam that show you how to keep it alive, take cuttings and grow more plants, etc. Well worth having around and great on homemade pizza as well! If you end up getting a whole bunch extra (which can happen this time of year), you can make homemade pesto too…yum!
Being Italian , I can say there is nothing like home made (sugo.. sauce) as we say. Plus is much more enjoyable making it homemade!!! it makes the house smell amazing too. Love your video
Hi Amber. Being Sicilian my mom and grandmother have always insisted on homemade sauce which we traditionally make on Sundays. Tomatoes are key to great sugo so I use San Marzano’s. They are the best. Your sauce looks great! Try the recipe for the Rao’s meatballs from their restaurant in NYC. It is very good.
The pricing of Rao's is absurd. No question. But san marzano tomatoes are at last $4 a can, minimally. Good olive oil is double standard grocery store prices. Not sure if Rao's uses the premium ingredients, but I need to invest in them.
I’ve grown and canned both San Marzano and Amish Paste tomatoes, and I greatly prefer Amish Paste….but I understand your preference considering your heritage. 💕
As a professional chef, the quality of the tomatoes is everything. Many restaurants use Stanislaus tomatoes from California which are very sweet. Also fresh basil is a must. I use Stanislaus 7/11 ground tomatoes from a food service supplier like Sysco.
@@johnscimeca899 Also a Stanislaus product. All their tomatoes are the best. Sweetest and ripest. I make my marinara out of 7/11 which are crushed whole tomatoes. That's all you need, no paste or sauce needed. Hit it with a handheld blender at the end and it has a beautiful texture.
Thank you so so much Gideon!❤️ i always want people to be able to watch my videos and learn something, even if it’s something small🥰. Hope you’re having a great day!🙏🏽
listen to this lady, folks. I've been making my own pasta sauce virtually the exact same way for YEARS and it gets raves. She knows what she's talkin about!!! A tip...if you buy fresh tomatoes and they start to turn a little, get spotty or soft before you've had a chance to use them on sandwiches or whatever, DON'T throw them out! FREEZE them right away. When you're ready to make your pasta sauce, throw them in the pot with all the seasonings, etc. they cook down beautifully and the result is amazing!!!
Hi Noah!! Thank you so much for checking out my channel and leaving such an amazing comment. I hope you enjoyed the video. The sauce was so good and it froze incredibly. I can’t wait for another pasta night🥰🥰😍💕
Well done. More people need to have your mindset about the ridiculous price of prepared sauces. I saw the Rao's at Costco a few weeks ago and I think 2 bottles were about $18. My wife grows tomatoes from seeds brought from Italy and the sauces I make from her tomatoes are out of this world and almost free. We grow our own onions, garlic, basil and oregano, too! I agree with the comments about using fresh basil. It just makes the sauce taste more bright and fresh. If I am making meatballs, I will bake them in the sauce and use a ground beef/pork mix. Keep posting! You're great at this!
Thanks for the recipe. For those who have room, grow your own San Marzano tomatoes and can them. You will probably need to start seed indoors. I add a small can of tomato paste since I like a thick sauce.
I just cooked your sauce and I love it. I did one little tweek and that was adding about a tablespoon of sugar to the onions while sautéing to caramelize them and to make the sauce a little sweeter. We like our sauces on the sweeter side. Thanks!
Ms Amber!!!!! Just decided to go back on a Keto/Carnivore diet, as I lost 50# before the plandemic but I strayed too much....anyway....I just made your sauce and used it on my Lettuce wraps with ground lamb. OMGosh!!!! It's the BOMB! I think its its...it's sooo addictive. I only changed a few things, I added some onion powder, celery salt and a heaping tsp brown sugar to round out the acidity.......it's so simple, fast, most ingredients you will have on hand (or should have), and I too like my sauce a little chunky so I kept it in the pan and took my Stik Blender to it, not a whole lot but just enough to incorporate the olive oil a little better. Be proud girl! Best pasta sauce i've ever had-really! I was mad that I was getting full. Oh, then I had some zucchini I needed to eat, so I made zoodles and put the sauce over it and it was PERFECTO! Thank you so much darling, may the Lord Jesus Bless you for sharing such a wonderful recipe!!!!!!!
One of my favorite food UA-camrs, Jim from "Sip and Feast," just did a taste test video about jarred pasta sauce. His favorite was Victoria, with Rao's a close second. One point he made, is that there is a huge flavor difference between basil (fresh) and dried basil. Rao's and Victoria's list _basil_ on the label, the others he tried list _dried basil._ According to him, the flavors are markedly different, and to really emulate Rao's at home, you would be better off using fresh basil. Here's that video: ua-cam.com/video/Vz2A7zLQpzc/v-deo.html Still this is a great recipe and I'll be trying it the next time I get to the store. For Fresh Basil. ♥
I agree. Dried basil (and parsley) tends to be bland and sometimes even imparts an 'off' taste to the dish. Definitely use fresh basil added right at the end of the cooking process.
I made this last night and it was amazing as she said. This pretty lady should bottle this sauce & make some money on it. From now on, this is my dinner every two weeks. Thanks Amber.
I agree about using whole peeled tomatoes. I learned that the canned diced tomatoes are treated with calcium chloride specifically to prevent them breaking down. The texture difference is remarkable. I blitz the whole ones a few times in the blender before going in the pot though to give them a bit of a head start.
Try charring cherry tomatoes in a lightly oiled skillet before blending, for a warm sauce, or just chilling and chopping for a cold pasta dish.... the bit of intentional burning adds a texture and flavor dimension, and “wakes them up.” Of course throw in your herbs/garlic/aromatics of choice while the skillet’s hot to also energize them.
I never new that! It explains why, when I used canned Diced Tomatoes, why they took for ever to break down!! Will use whole canned tomatoes from now on. I've tried San Marano tomatoes in recipes & they are the best tasting for me.
When you said "who the hell pays that for pasta sauce??" I spit my tea out . I have wrote your channel link down and have passed it out to 7 people in the last month that I see buying Rao at Costco. This is really good!
Me too. I never have. I don’t often even eat pasta sauce but heck Prego has a no sugar added one now for this of whom just need a quick sauce for half the price. This year I am canning my own from my garden (thankfully I have that option). 😊
I was just browsing to see for something else and this happened to popped into my feed. This recipe looks simple and everything I have in my kitchen. Now I have never tried that sauce because the price would burn my figures. So I just made my own. We love pasta in this house specially anything with tomato sauce😂😂 but later this evening I will be giving this a try with my pasta. I don’t have whole but I do have crushed. Thank you kindly lady.
I made this recipe for the first time today. In fact, I doubled it and I’m so glad I did! It was absolutely delicious! I happened to have San Marzano tomatoes on hand, so it used them. I also added a pound of browned Italian sausage, as I prefer meat sauce. This recipe is certainly a keeper. No more jar sauce for me. Thanks for sharing!
I just subscribed to your channel, you explain things in depth, you show how to save money and your making a healthy sauce from scratch and clearly your a super clean and sweet person, it's so hard to find someone like this. I just started myself and family on a low carb eating menu and I totally agree what you said about how expensive Rao's marinara is and I'm really trying to feed my family on a low carb budget, I hope your other videos are like this one. Thank you
Aw wow thank you so much! You have no idea how much i truly truly truly appreciate it!! Eating low carb sometimes can be so difficult because we look for labels that say it specifically and it can be pricy. I have recently been trying to make more low carb meals as well, i’m actually filming a super easy chicken sheet pan dinner right now! The video will be up on sunday!
I agree with you that the price of Rao's is criminal! The keto crowd buys it up as it's one of the few sauces without sugar. Taking the sugar out doesn't begin to justify the expense. Americans seem to eat everything with sweetner added.
Raos is the best pasta sauce by a far margin, and I pay the premium because you can taste the quality is there. If I can’t afford Raos that week or can’t make my own using good ingredients, I just won’t eat pasta. If you seek out lesser quality food based on convenience, you are disrespecting yourself
You almost got me with "The most disgusting thing about this sauce is"...THE PRICE. You are 💯 about that- this sauce is hands down the best one could ever purchase in a jar, yet the price at my local grocery store is unbelievably high.
That’s so funny lol. But yes, It is so good but the price is unbearable. I have a small family so typically we would just use one full jar but I can’t even imagine the people who have to use 2 to 3 jars of sauce for one dinner. That dinner probably cost a full days paycheck
Rao is the BEST jarred sauce EVER!!!! I give it as gifts because people won’t buy it for themselves. I keep several jars in my pantry at all times and I’ve even eaten it as soup. YUM!!!!
Omg so I've made about 90 ounces of this just since I found your video. My spaghetti was absolutely DELISH!! I used San Marzano tomatoes. I'll never buy store bought again. Thanks again girl. 🫶🏽
Our Sam’s club has Rao’s Marinara at 2 jars for $9.99. I pick it up nearly every time I’m in the store. So good. Great for dipping mozzarella sticks or over pasta. Just delicious! Your recipe looks excellent and I’ll definitely try it using fresh basil and possibly fresh oregano if I can get some growing.
Hey Amber. Just found this video. Love your positivity and process. Wanted to mention that the fresh basil is key but the San Marzano tomato is the absolute must. I found out about this tomato about 25 years ago and would never go back. It is a tomato that grows in a small area in Italy that has some volcanic ash in the soil that is impossible to mimic. It is the reason Rao’s tastes so good. Looking forward to watching more of your videos.
Looks like a GREAT quick sauce. I like the whole tomato idea. I think starting with an ingredient that is "less" processed and then crushing them to your desired consistency is the way to go! !! !!!
I love RAO's and only buy it when it's on sale for $5.99! 😁 I've made my own sauce too, but usually with crushed tomatoes and higher heat so it's ready faster (so it can be done, for those who don't wanna wait!). But you've inspired me to try the low and slow method with the whole tomatoes.
@Alice Sais I'm in Southern California. I haven’t seen it for a while but chain stores like Albertsons or Sprouts might have a buy 5 sale and the 5.99 deal is part of it. Otherwise it's 8.99.
My second comment. Made this again today because my favorite sauce Peaesano has not been on sale in quite a few months. My whole family enjoyed this recipe and it is do easy. Thank you again for posting this video.
Hi John! That makes me so happy to hear !!! Yay. Sweet sausage sounds so good about now! I hope you have an amazing rest of your week!! Please tell you wife i’m so glad she enjoyed it❤️❤️
I have heard from several people how good Rao's sauce is but have never wanted to spend so much money on a jar of sauce. Thank you. By the way you have a really nice voice.
I just happened on your channel today and I had planned on opening a jar of Rao’s sauce to put on some wild mushroom ravioli I was making for dinner tonight. Well this video was perfect timing. I made it and it smells and tastes heavenly. Thank you so much and I did subscribe.
Rao’s is named after the most famous Italian restaurant in Harlem. The place is so famous that you actually need a membership. Clout helps. It’s the name value. Thanks for the video! Never stop.
Great video. Considering how easy it is to make marinara sauce, how cheap it is to make and how much better it is than commercial sauces, there is no excuse not to make it yourself.
I made it according to your instructions twice . Whole peeled San marzano style tomatoes and then crushed tomatoes. The whole peeled tomatoes tasted amazing and the crushed we're okay but not the same. Thank you for this!
You are so incredibly welcome! Thank you for taking the time to watch and to try it both ways for yourself! Comments like yours truly help me learn. I appreciate you!
You’re absolutely amazing!!! I’ve always wanted to buy reo’s sauce but could t being myself to pay the price. I’m definitely going to try this instead! THANK YOU SO MUCH ❤
I just saw an episode of America's Test Kitchen (or maybe it was Cook's Country) and Jack recommended using canned whole tomatoes because it has the least processing and will taste fresher, and they break down as they cook. So you and Jack are on the same page.
@@hopefletcher7420 Yeah he's probably right. I mostly got them as they were more fun to crush up myself with the spoon and I can get as much or as little chunk as I want a little easier than breaking out an immersion blender or something
I made it Amber! Excellent! Easy! And tastes as good or better than Rao's! I had everything except the whole tomatoes so it cost $2!! Thanks much for the recipe!
I love this copy cat. Great job on making it easy for me to follow and no crazy steps. But just to be fair what you’re paying for when you buy the jar stuff is the convenience.
I only recently heard about Rao's because Kenji was making their chicken scarpariello, and he mentioned their sauce was available in stores. It was the first jar of marinara I'd bought in decades, but I was curious, and it was really very good. I wanted to take my own sauce to the next level and here you are! My first attempt is simmering on the stovetop now and OMG it's delicious and in an hour I guess we'll just see. I could go on and on but let's put it this way: liked and subbed. : )
Amber, This is my very favorite Marinara gravy. I make it all the time and just love it. My family loves it too. I think I’m going to make a triple recipe and freeze it in Gravy for two portions. I love dunking Italian bread in it. Thank you so much for this recipe.
Me trying to make this today omg now it costs 5$ inflation sucks but this is amazing sauce so imma try it ! Thank you for this recipe! I am making this and another recipe and we are going to see what is the best one . I'm done buying jars and imma make my own from now on
I loved watching this recipient and am going to make it this week! I cannot eat Jared pasta sauces because there is too much sodium NaCl/salt in them any one with high blood pressure needs to watch their salt intake! Thanks for this recipe where I can control the salt and not have to cook a sauce all day!! God bless you! 😊
The best tomato sauce you can buy in a jar is Rao's. It's worth every penny. This is a good recipe too. This is how I've been making my tomato sauce for years now. To stay clean when breaking up the tomatoes, first prick them with a tip of a knife so they won't splatter up on you.
Amber thanks for the watch! Comes with good timing! I am on a homemade sauce kick. I just ordered some Rao's to try as I have never tasted it. I have been using Pomi marinara sauce which is excellent but also expensive. I am going to try your recipe. Thanks!
It's best to use your hand to break up the tomatoes, before you put them into the pan, because it allows you to feel for any fibrous or hard core pieces, which can then be easily removed. Also, it gives you more control over how much you want to crush the tomatoes, and it's faster and easier on the bottom of your pot. I do this for all my tomato dishes where I add canned, whole tomatoes, such a goulash, roasted carrot and tomato soup, stuffed peppers in tomato sauce, etc. If you like, you can wear gloves, but it reduces your ability to feel the bits you don't want. Great recipe. Meanwhile, those Cento San Marzano tomatoes in the can are currently $4.30 to $5.00 a can. I prefer fresh garlic to jarred, as the jarred garlic in olive oil tends to taste sour. So now, other tomato brands are trying to jump in on the San Marzano craze and using the phrase, "San Marzano style," on their labels, which means absolutely nothing. They're just regular canned roma style tomatoes that you have always seen in stores Look for the letters DOP on the front of the can to ensure the authenticity of your San Marzano tomatoes. If you plan on finishing the spaghetti in the pan with the sauce, make sure your spaghetti sauce is not too thick. Otherwise, you can use some water (not pasta water) to thin it. If you use pasta water, you would also be adding more salt, which you may not want. For date night, you might want to add a generous splash of red wine to your tomatoes and let it cook. The wine will add a bit of complexity. Wines that fit well with the Italian flavor profile include medium bodied reds, like Chianti, Sangiovese, Merlot, or Cabernet Sauvignon and Zinfandel. Avoid overly sweet wines. If you only drink white wine, you may want to use Pinot Gris or Sauvignon Blanc in your spaghetti, which will make it a bit lighter.
I was wondering why Rao's was so expensive myself, I did a youtube search and came across your wonderful channel and had to subscribe and give a thumbs up! I see this channel going to the moon! good luck to you and yours.
God bless you, Darling! I've been spending a day or so to make good sauce for twenty years since I could not find anything that would duplicate the complexity of flavor. This will be so much better!
Almost all jar sauce has sugar. That’s why your sauce (and Rao) is soooooo much better. I never understood why people wreck good sauce with sugar. I’m going to try this because I do use Rao’s and I do hate the $7.99 price. You’re right, outrageous cost. Thank you!
AGREE! I never add sugar. There is enough sweetness in the onions and tomatoes. I also agree that San Marzano whole peeled tomatoes are the only way to go.
@@alixhice i didn’t add any sugar because the tomatoes will natural sweeten themselves :) feel free to use any can of whole peeled tomatoes that in your budget!
Sugar is added because of the processing.When Water bath or Pressure canning.Read ingred.even pace Sauce has sugar.It cost 8.00 bucks.Cost of jars, lids, Tomatoes & ingredients.I made 8 pints of Spag sauce useing 4 pounds of cherry tomatoes.Plus my spices.Cherry tomatoes were about 4.00 @ costo.Organic.Citrus acid., or lemon juice added in canning tomatoes...Plus San marZane tomatoes 2 cans...Salsa has sugar, bread, box mixes.Help preserve the canning process.1 Tablespoon for 8 pints of sauce.They are not useing Cups of Sugar.
@@AmberGriffith Not only that, but the low and slow with the onions was heading toward carmelizing them. Absolutely delicious. I'm old as the hills, but it's never too late to learn another way of doing things! ❤️
Just made this. Wow!! SOOOOOO delicious!! I did use the Cento San Marzano tomatoes. I try and get them when they are on sale so still way cheaper and MORE than buying a jar of Rao's. Soooooo NOT buying Rao's anymore! Thank you SO much!!
Just made a fresh batch of this, I made it arrabiata style by adding a little crushed red pepper just the way I like and use fresh tomatoes only because I had some that were going to go bad, taste amazing, thanks for posting
Pre chopped onions cost about 3.97 here...about 1 cups.in plastic container.Buy 1 bag onions.& chop up 4 & put in fridge. Makes alot. 1.prep veggies prior. 2.Cook 7 meals in 1 day & put in food containers. 3.Fry up fresh hamburger 10 pounds, drain.then put in quart freezer bags. 4.freeze hamburger u cooked.Take out.heat on defrost. 5.make your taco.chili.spagetti, sloppy joes.in less time.Meat is cooked.Dont season it. Till you use it. This helps out busy moms.
@@michaelwalker217 thank you so much. I never buy anything pre-chopped or pre-done. I do it myself and I store it in quart containers or bags to help myself out! It really does save so much time
For that consistency issue I will sometimes put in a touch of corn meal or corn starch near the end. It only takes a small amount to pull off that thick, clingy effect. Others may have other ideas regarding that, but it's not a big deal either way. Love your attitude and cooking skills. Your family must think you are the bomb. Love it. Gonna use that potato smasher idea, for sure.
I had this bookmarked for a long time and just made it tonight. WOW! You nailed the Rao's taste. This will be a regular recipe for me. Thanks for your video!
This was 5 stars and no sugar! So I always keep 1 lb of seasoned ground beef in the freezer that has already been cooked with onions and garlic for easy prep. I also like to use an entire basket of mushrooms that I slice. To compensate for these extra ingredients I doubled every single ingredient in this recipe including the oil and doubled her times esp. sautéing the onions. I simmered the sauce for 1 hour then added the mushrooms and cooked for another 30 minutes. Once that time was up I warmed up the beef in a separate pot and just transferred the desired amount of sauce to the beef and simmered another 30 minutes. We like very saucy spaghetti. We refrigerated what sauce remained bc tomorrow we want to see if we’ll need it for the leftovers. It always seems that meat sauce eaten the next day could use some more sauce. All together I simmered it for a total of 2 hours this time bc if I was gonna make a homemade sauce I really wanted to see what low and slow for a long time would taste like but next time I’ll try her shortened times. Other recipes that call for adding a 28 oz can of whole tomatoes also add a 16 oz can of tomato and 6 oz can of tomato paste had some reviews say it lacked seasoning. I believe bc the 2 extra ingredients are too much. This recipe eliminates those additional items and it just works. I think the amount of olive oil is also what makes this a game changer and sets it apart from other recipes. The infusing of the olive oil with the onions is her key. We didn’t miss the sugar of other recipes at all. This will be in my permanent cookbook! Amber, passing along your recipe that becomes a staple to one’s cookbook has such a greater impact than you know. Because great meals are the center of family gatherings which make the lasting memories we all hold dear. So, in a funny way you through your recipes become a part of our special family moments. So, when I hear, “Mmm! That is sooo good!” It’s thanks to you!
The only thing I might do differently is use fresh basil... I grow it in my garden... and freeze it at end of season... but that is not a criticism at all... nothing wrong with dried herbs/spices... this was great recipe... and you are so right... if I’m spending $10 on pasta sauce I want someone serving me... lol
Neat trick: Add water to your onions and oil and let it boil off, that will get them soft way faster. If you want to reduce the acidity of your sauce (I wouldn't) you can add a pinch of baking soda, that will speed things up too.
I just made the sauce. I had my doubts because I’m that one that puts 17 ingredients in a pasta sauce.
WOW!!!!!! We were blown away by how good this 7 ingredient sauce was.
FOLLOW HER RECIPE EXACTLY!
AHHH THAT MAKES ME SO HAPPY OMG THANK YOU!!!!❤️❤️❤️❤️ I also am the type that adds like 92738337 ingredients in my sauce and i was blown away when i made it!!!! Please stay subscribed, new videos come out every other day!!❤️❤️❤️
@@richardhermans4457 hello richard! Lol thats so funny. I just spammed the numbers section of my keyboard and thats what i gave me haha!
@@AmberGriffith I shared the recipe with friends. Hope that's ok. Btw they love it too!
@@janetmoss1427 Absolutely! Thank you so much for watching the video, trying it out and sharing it with others. You have no idea how much that truly means to me and helps me out! I hope you are doing incredible and I hope you have a great Labor Day weekend
@@AmberGriffith thank you. I did subscribe btw. If the first video I watched was that amazing I know there will be a lot of great videos to follow!
I hope you have a great Labor Day weekend also!
My stepfather is a Rao from the same family, the olive oil goes on first, relatively low heat, the onions, then the garlic. Once the garlic browns, you add the tomatoes/paste and add water. Add in basil, if you want a bit of sweetness to cancel the acid, add either a pinch of brown sugar or British style curry powder (part of the Maltese influence.) Let it all cook low and slow. I'm rather disgusted as to how some members of the family have acted like it's some kind of difficult process and overcharge.
If you like, you can add a chicken or beef bouillon cube. I do that sometimes, and it's really tasty.
👁️👃🐂💩
Yes but they do run a business and that is expensive…. Compared to all the other fake crap filled with preservatives at the market, I’ll choose Rao’s every time. When I don’t have time to do it myself I’m thankful they exist.
@@kayliecicobuff4328And there’s the cost of going to market with the product. Don’t forget the hidden cost of taxes, insurance, employee costs. The list is endless.
Never judge until you walk in their shoes! 😂
WOW!!
A friend sent me your video and I was blown away.
I’m a Rao’s fan but dislike paying so much for a few jars.
Thanks for sharing this recipe. I like Rao’s Arrabiata Sauce. I just added some crushed red pepper flakes and there it was.
Thanks to you I’ll be saving money and getting a fresher version!
Bless you and your family!
I made it and the sauce was FANTASTIC!!! I added more a bit more garlic and I used San Marzano tomatoes and fresh basil leaves
I love how simple it is. an old Italian trick to cut the acid level of the tomatoes, throw 1 whole peeled carrot in while it is simmering for the 30-40 minutes. once cooking is done, pull out the carrot and toss it out. the carrot actually absorbs a lot of the acid from the tomatoes and makes for a really good finished product.
I do this all the time! better than adding sugar.
@@rosanicole4you don't need a carrot if you buy good quality tomatoes like Ulta Cucina which is used in finer restaurants
@@rosanicole4 there's 3g of sugar in the carrot, lol. same thing. sugar is sugar.
@@BobRooney290 sugar has no nutritional value, whereas carrots have vitamins, minerals and fiber but thanks for the mansplaining.
My Italian grannies used grated carrot... And slow simmer
Please....if you can find San Marzano Italian Peeled tomatoes it make a world of difference. Also, place the canned tomatoes in a large bowl and squash the whole tomatoes with your hands...no need to the potato masher. All jarred sauce sends my digestion out of whack.
Maggie's correct about San Marzano Tomatoes. They cost me more than 2X ordinary tomatoes cost and are worth it! Great video.
Thank you so much🥰🥰
If one can afford San Marzano tomatoes, then just buy a jar of Rao’s. The purpose here is to give us all a way to taste deliciousness without the cost. IMO.
@@nancycowan6109 thank you so much Nancy❤️
A friend taught me to squash the tomatoes by hand inside the can before dumping into the pot. Less to wash. Her mom was a caterer.
Amber, I just stumbled across this video and thought it was great! So, I followed up by watching a couple more of your videos (also great). From those videos, I learn that you are an Army spouse.
I am retired from the Army and I know that being a military spouse is the HARDEST job in the world…even harder than serving in the military.
So, thank you for supporting your husband and Roman. I know that it is incredibly hard & lonely. You have to take care of all the tough things by yourself and cannot share some of good things with your husband because he’s not there. For what it’s worth, I think it makes you a stronger couple in the long run. My wife and I have been married for 45 years. I know that it made our marriage stronger…but, there were some tough times.
BTW, you are an awesome cook. I have subscribed to your UA-cam channel. I look forward to cooking (and eating) many of the meals that you have posted on UA-cam.
Thanks again for doing the work you do.
Bob Manion
All the healthy stuff is more, the foods with 30 ingredients you can't pronounce are the cheap ones. I love Rao's. Heard they were bought out by one of the big manufacturers so I'm happy to see this video.
I made this recipe last night and it was AMAZING! I added fresh basil (about 3 leaves) and used San Marzano whole peeled tomatoes. At the end I used my immersion blender to break up the chunks. This sauce is hands down the best I've had. Dare I say better than Rao's lol My husband used the leftovers for fresh pasta and meatballs for work and he said it was absolutely incredible. Thank you so much for this recipe! We will definitely be making our own sauce from now on.
It was amazing because you used fresh basil vs. dried. There IS a difference.
Most of the pricey marinara sauces use imported Italian tomatoes. If you can find canned Italian tomatoes, especially san marzano's, you are going to give your homemade sauce a huge improvement. Another thing I have heard is that dried basil usually is NOT preferred, but fresh basil is amazing.
Cento has that.
Why educate let the haters make the own and besides the most important ingredient is missing.
trying using Stanislaus 7/11
I grow my own basil year round. It is very easy to do and makes a world of difference in every dish that calls for it.
@@sifusays9242Love? 🤔
Great recipe. To make it even better I would recommend using fresh basil. If you look at the ingredients listed on the RAO'S jar It says basil not dried basil. Basil is one herb that will change the end result quite noticeably if you use the dried version. If you're going to go through all the work of making it from scratch anyway to me it's worth the little bit of extra cost and effort. Just something to think about.
True, fresh Basil takes your sauce from Prego to Raos
Came here to say this!!!
As a basil lover, I concur.
So true! And if you get a live basil plant there are so many videos on UA-cam that show you how to keep it alive, take cuttings and grow more plants, etc.
Well worth having around and great on homemade pizza as well!
If you end up getting a whole bunch extra (which can happen this time of year), you can make homemade pesto too…yum!
At what point do you put in the basil? I'm guessing after the tomatoes have reduced.
Ms. Griffith, you are simply a delight! Clear information, wonderful to listen to! I will try this recipe!
Being Italian , I can say there is nothing like home made (sugo.. sauce) as we say. Plus is much more enjoyable making it homemade!!! it makes the house smell amazing too. Love your video
Thank you so much❤️. I love the scent it creates in the house! I hope you’re having a great day🙏🏽
Agree , everything cooked from scratch, old school here.
Yes!! Homecooking is my favorite! I’ll take a homecooked meal over going out to eat any day!
I don't like strangers handling my food, bec people can be weird. Besides, I'm able to control quality when I cook and season to my liking.
Agreed!
Hi Amber. Being Sicilian my mom and grandmother have always insisted on homemade sauce which we traditionally make on Sundays. Tomatoes are key to great sugo so I use San Marzano’s. They are the best. Your sauce looks great! Try the recipe for the Rao’s meatballs from their restaurant in NYC. It is very good.
Thank you so much!! I’m writing it down right now so that i can try it!!! You’re incredible, thank you❤️❤️❤️
Please can you send me the recipe for the meatballs 😍
The pricing of Rao's is absurd. No question. But san marzano tomatoes are at last $4 a can, minimally. Good olive oil is double standard grocery store prices. Not sure if Rao's uses the premium ingredients, but I need to invest in them.
I tried the san marzano
Thoroughly unimpressed
Taste like WM brand
Fresh basil yes
I’ve grown and canned both San Marzano and Amish Paste tomatoes, and I greatly prefer Amish Paste….but I understand your preference considering your heritage. 💕
As a professional chef, the quality of the tomatoes is everything. Many restaurants use Stanislaus tomatoes from California which are very sweet. Also fresh basil is a must. I use Stanislaus 7/11 ground tomatoes from a food service supplier like Sysco.
I worked for Sysco. Watch your prices
Alto Cucina are very good tomatoes
@@johnscimeca899 Also a Stanislaus product. All their tomatoes are the best. Sweetest and ripest. I make my marinara out of 7/11 which are crushed whole tomatoes. That's all you need, no paste or sauce needed. Hit it with a handheld blender at the end and it has a beautiful texture.
Love your presentation style-informative and authoritative yet low-key and casual.
Thank you so so much Gideon!❤️ i always want people to be able to watch my videos and learn something, even if it’s something small🥰. Hope you’re having a great day!🙏🏽
listen to this lady, folks. I've been making my own pasta sauce virtually the exact same way for YEARS and it gets raves. She knows what she's talkin about!!! A tip...if you buy fresh tomatoes and they start to turn a little, get spotty or soft before you've had a chance to use them on sandwiches or whatever, DON'T throw them out! FREEZE them right away. When you're ready to make your pasta sauce, throw them in the pot with all the seasonings, etc. they cook down beautifully and the result is amazing!!!
Hi Noah!! Thank you so much for checking out my channel and leaving such an amazing comment. I hope you enjoyed the video. The sauce was so good and it froze incredibly. I can’t wait for another pasta night🥰🥰😍💕
Well done. More people need to have your mindset about the ridiculous price of prepared sauces. I saw the Rao's at Costco a few weeks ago and I think 2 bottles were about $18. My wife grows tomatoes from seeds brought from Italy and the sauces I make from her tomatoes are out of this world and almost free. We grow our own onions, garlic, basil and oregano, too! I agree with the comments about using fresh basil. It just makes the sauce taste more bright and fresh. If I am making meatballs, I will bake them in the sauce and use a ground beef/pork mix. Keep posting! You're great at this!
Thanks for the recipe. For those who have room, grow your own San Marzano tomatoes and can them. You will probably need to start seed indoors. I add a small can of tomato paste since I like a thick sauce.
Very much like the recipe I have used for years. I never knew to bloom the spices and have been adding them later. This is a game changer.
Girl, this is my favorite pasta sauce recipe. I keep coming back to it!!
Great presentation and the “blooming the spices” tip was very insightful
Thank you so much! Blooming the spices makes every dish so much better in my opinions😋
Love this! Also, you have a very calming voice !
I just cooked your sauce and I love it. I did one little tweek and that was adding about a tablespoon of sugar to the onions while sautéing to caramelize them and to make the sauce a little sweeter. We like our sauces on the sweeter side. Thanks!
Ms Amber!!!!! Just decided to go back on a Keto/Carnivore diet, as I lost 50# before the plandemic but I strayed too much....anyway....I just made your sauce and used it on my Lettuce wraps with ground lamb. OMGosh!!!! It's the BOMB! I think its its...it's sooo addictive. I only changed a few things, I added some onion powder, celery salt and a heaping tsp brown sugar to round out the acidity.......it's so simple, fast, most ingredients you will have on hand (or should have), and I too like my sauce a little chunky so I kept it in the pan and took my Stik Blender to it, not a whole lot but just enough to incorporate the olive oil a little better. Be proud girl! Best pasta sauce i've ever had-really! I was mad that I was getting full. Oh, then I had some zucchini I needed to eat, so I made zoodles and put the sauce over it and it was PERFECTO! Thank you so much darling, may the Lord Jesus Bless you for sharing such a wonderful recipe!!!!!!!
One of my favorite food UA-camrs, Jim from "Sip and Feast," just did a taste test video about jarred pasta sauce. His favorite was Victoria, with Rao's a close second. One point he made, is that there is a huge flavor difference between basil (fresh) and dried basil. Rao's and Victoria's list _basil_ on the label, the others he tried list _dried basil._ According to him, the flavors are markedly different, and to really emulate Rao's at home, you would be better off using fresh basil.
Here's that video: ua-cam.com/video/Vz2A7zLQpzc/v-deo.html
Still this is a great recipe and I'll be trying it the next time I get to the store. For Fresh Basil. ♥
I agree. Dried basil (and parsley) tends to be bland and sometimes even imparts an 'off' taste to the dish. Definitely use fresh basil added right at the end of the cooking process.
I love Jim!
Carbone's got high marks as well.
Yes Victorias is better and must have fresh basil for sure ..and they are too expensive just letting this sauce cook longer makes sauce better also
I love Jim! His recipes are delicious.. Now I'm drooling. :)
I made this last night and it was amazing as she said. This pretty lady should bottle this sauce & make some money on it. From now on, this is my dinner every two weeks. Thanks Amber.
I agree about using whole peeled tomatoes. I learned that the canned diced tomatoes are treated with calcium chloride specifically to prevent them breaking down. The texture difference is remarkable. I blitz the whole ones a few times in the blender before going in the pot though to give them a bit of a head start.
Try charring cherry tomatoes in a lightly oiled skillet before blending, for a warm sauce, or just chilling and chopping for a cold pasta dish.... the bit of intentional burning adds a texture and flavor dimension, and “wakes them up.” Of course throw in your herbs/garlic/aromatics of choice while the skillet’s hot to also energize them.
sounds sooooooooo good omg, especially slathered on bread!
I didn't know that!! Thank you for letting us know!!
I never new that! It explains why, when I used canned Diced Tomatoes, why they took for ever to break down!! Will use whole canned tomatoes from now on. I've tried San Marano tomatoes in recipes & they are the best tasting for me.
When you said "who the hell pays that for pasta sauce??" I spit my tea out . I have wrote your channel link down and have passed it out to 7 people in the last month that I see buying Rao at Costco. This is really good!
Thank you so so much Betty & Chris!!!! That means the absolute world to me. I wish i could post a sign next to the sauce in costco with my face lol!
@@AmberGriffith I've bought Rao's from Costco and Sam's club. No more!!!! Ty
Why anyone would pay so much for this sauce is mind boggling, thank you for sharing! I'm actually amazed that people buy it.
I couldn’t agree more!! You’re so welcome, i hope you enjoy it🥰🥰🥰😍
Me too. I never have. I don’t often even eat pasta sauce but heck Prego has a no sugar added one now for this of whom just need a quick sauce for half the price. This year I am canning my own from my garden (thankfully I have that option). 😊
At my Costco they sell a pack of two Raos for $8. I think that’s a pretty good deal :)
And Rao’s sauce isn’t that good. I was very disappointed
That’s a really good deal. The store near me it’s $7.99 each but I was so disappointed with Rao’s
I was just browsing to see for something else and this happened to popped into my feed. This recipe looks simple and everything I have in my kitchen. Now I have never tried that sauce because the price would burn my figures. So I just made my own. We love pasta in this house specially anything with tomato sauce😂😂 but later this evening I will be giving this a try with my pasta. I don’t have whole but I do have crushed. Thank you kindly lady.
I made this recipe for the first time today. In fact, I doubled it and I’m so glad I did! It was absolutely delicious! I happened to have San Marzano tomatoes on hand, so it used them. I also added a pound of browned Italian sausage, as I prefer meat sauce. This recipe is certainly a keeper. No more jar sauce for me. Thanks for sharing!
You are beyond welcome! Thank you so much for trying it out and commenting you review! I am forever grateful and thankful for you!
Happy holidays!
I just made this tonight. Thank you it was amazing! Feel like your video finally taught me some sauce technique that I’ve been missing forever!
I just subscribed to your channel, you explain things in depth, you show how to save money and your making a healthy sauce from scratch and clearly your a super clean and sweet person, it's so hard to find someone like this. I just started myself and family on a low carb eating menu and I totally agree what you said about how expensive Rao's marinara is and I'm really trying to feed my family on a low carb budget, I hope your other videos are like this one. Thank you
Aw wow thank you so much! You have no idea how much i truly truly truly appreciate it!! Eating low carb sometimes can be so difficult because we look for labels that say it specifically and it can be pricy. I have recently been trying to make more low carb meals as well, i’m actually filming a super easy chicken sheet pan dinner right now! The video will be up on sunday!
I look forward to watching the Sunday sheet pan meal.
I agree with you that the price of Rao's is criminal! The keto crowd buys it up as it's one of the few sauces without sugar. Taking the sugar out doesn't begin to justify the expense. Americans seem to eat everything with sweetner added.
Raos is the best pasta sauce by a far margin, and I pay the premium because you can taste the quality is there. If I can’t afford Raos that week or can’t make my own using good ingredients, I just won’t eat pasta. If you seek out lesser quality food based on convenience, you are disrespecting yourself
@@jaysantos536 so aggressive, take it easy pal.
@@daledesantis3867 agreed.
It's mostly for the carbs, not the sugar..that's what keto is based on
@@cherylalvino6853 sugar is a carb
You almost got me with "The most disgusting thing about this sauce is"...THE PRICE. You are 💯 about that- this sauce is hands down the best one could ever purchase in a jar, yet the price at my local grocery store is unbelievably high.
That’s so funny lol. But yes, It is so good but the price is unbearable. I have a small family so typically we would just use one full jar but I can’t even imagine the people who have to use 2 to 3 jars of sauce for one dinner. That dinner probably cost a full days paycheck
OMG! Love You! Times are very hard these days, Thank You So Very Much for keeping it REAL!
You are so welcome! Thats what i want my channel to be about! Real food with real costs, and nothing that will break the bank!
Ok, I’m sold. Definitely making this for my family. And I love that it’s simple and healthy ingredients.
Thank you so much!! I hope you enjoy it🥰🥰
Rao is the BEST jarred sauce EVER!!!! I give it as gifts because people won’t buy it for themselves. I keep several jars in my pantry at all times and I’ve even eaten it as soup. YUM!!!!
Omg so I've made about 90 ounces of this just since I found your video. My spaghetti was absolutely DELISH!! I used San Marzano tomatoes. I'll never buy store bought again. Thanks again girl. 🫶🏽
Immersion blender works well for this too
I finally just got one!! I love it. Thank you sooooo much for checking the video out
Not a. Good idea. Immersion blender adds air and lightens the color of the tomato
Not only is this sauce a keeper, but so are YOU! Great job, all around. Thanks bunches 😀
Hi Sheila!!🥰🥰 thank you🥰🥰🥰🥰
Our Sam’s club has Rao’s Marinara at 2 jars for $9.99. I pick it up nearly every time I’m in the store. So good. Great for dipping mozzarella sticks or over pasta. Just delicious! Your recipe looks excellent and I’ll definitely try it using fresh basil and possibly fresh oregano if I can get some growing.
Hey Amber. Just found this video. Love your positivity and process. Wanted to mention that the fresh basil is key but the San Marzano tomato is the absolute must. I found out about this tomato about 25 years ago and would never go back. It is a tomato that grows in a small area in Italy that has some volcanic ash in the soil that is impossible to mimic. It is the reason Rao’s tastes so good. Looking forward to watching more of your videos.
Looks like a GREAT quick sauce. I like the whole tomato idea. I think starting with an ingredient that is "less" processed and then crushing them to your desired consistency is the way to go! !! !!!
I’ve used this recipe since last summer. Not only is it delicious, it’s easy & not very time consuming
I love RAO's and only buy it when it's on sale for $5.99! 😁 I've made my own sauce too, but usually with crushed tomatoes and higher heat so it's ready faster (so it can be done, for those who don't wanna wait!). But you've inspired me to try the low and slow method with the whole tomatoes.
Sounds great! I hope you get to try it and love it as much as we did!
Boy, we’re do live, I’ve never seen it for $5.99
@Alice Sais I'm in Southern California. I haven’t seen it for a while but chain stores like Albertsons or Sprouts might have a buy 5 sale and the 5.99 deal is part of it. Otherwise it's 8.99.
Made this last night. It was AMAZING! Thanks for sharing.
I would suggest using cento tomato's they come super tender have less moisture and are an Italian grown tomato. But otherwise great recipe.
Thank you so much for watching the video❤️❤️ i recently bought some cento tomatoes!! Can’t wait to use them🥰
My second comment. Made this again today because my favorite sauce Peaesano has not been on sale in quite a few months. My whole family enjoyed this recipe and it is do easy. Thank you again for posting this video.
Hi Amber, just made the sauce, thank you. We’ll be making it many times from now on. Delicious! I added sweet sausages. My wife raved about it!
Hi John! That makes me so happy to hear !!! Yay. Sweet sausage sounds so good about now! I hope you have an amazing rest of your week!! Please tell you wife i’m so glad she enjoyed it❤️❤️
I love it when men cook 🙌🏽🙌🏽🙌🏽🙌🏽 Yaaaassssss!
I have heard from several people how good Rao's sauce is but have never wanted to spend so much money on a jar of sauce.
Thank you. By the way you have a really nice voice.
I just happened on your channel today and I had planned on opening a jar of Rao’s sauce to put on some wild mushroom ravioli I was making for dinner tonight. Well this video was perfect timing. I made it and it smells and tastes heavenly. Thank you so much and I did subscribe.
Thank you soo soo much Sandra!! I’m so glad you enjoyed🥰 also, please save me a plate! It sounds so delicious. Enjoy. Happy easter🐣
Rao’s is named after the most famous Italian restaurant in Harlem. The place is so famous that you actually need a membership. Clout helps.
It’s the name value.
Thanks for the video! Never stop.
Great video. Considering how easy it is to make marinara sauce, how cheap it is to make and how much better it is than commercial sauces, there is no excuse not to make it yourself.
I made it according to your instructions twice . Whole peeled San marzano style tomatoes and then crushed tomatoes. The whole peeled tomatoes tasted amazing and the crushed we're okay but not the same. Thank you for this!
You are so incredibly welcome! Thank you for taking the time to watch and to try it both ways for yourself! Comments like yours truly help me learn. I appreciate you!
You’re absolutely amazing!!! I’ve always wanted to buy reo’s sauce but could t being myself to pay the price. I’m definitely going to try this instead! THANK YOU SO MUCH ❤
OMG, you are so adorable! I love your honesty and no nonsense. Subscribed!
This looks really great, I've been working on perfecting my Marinara lately and I definitely am on the whole peeled tomato train
I just saw an episode of America's Test Kitchen (or maybe it was Cook's Country) and Jack recommended using canned whole tomatoes because it has the least processing and will taste fresher, and they break down as they cook. So you and Jack are on the same page.
@@hopefletcher7420 Yeah he's probably right. I mostly got them as they were more fun to crush up myself with the spoon and I can get as much or as little chunk as I want a little easier than breaking out an immersion blender or something
I use to get a jar on sale for $4.99 and now it's on sale for $7 99 marked down from $11. Looks so good. Will definitely try your recipe. Thank you.
Girlllll. This is good! Thank you! So simple and so gooooood!
Wow I like how professional it looked after you blended it. Defiantly have to try. Thanks 👍
You’re so welcome!! I hope you love it💕
I made it Amber! Excellent! Easy! And tastes as good or better than Rao's! I had everything except the whole tomatoes so it cost $2!! Thanks much for the recipe!
You are so so welcome!!! So happy you were able to try it!!!🎊🎊🥳🥳🥳🎃🎃😋😋
Just found this video. Made your recipe and it is spot on. Great work. And so much money saved. Thank you for your work on this.
Hello Kyle, thank you so much. So glad you found me. I hope you get to make it again and again! Have a great weekend!
I'm planning on making a bunch and canning it. Shouldn't be too hard to mass produce.
This was so out of this world delicious! Thank you so much for this recipe. So simple and yet so good!
Here in San Francisco, it's $14.00, stunning don't you think. Thanks for your recipe, I'll give it a try.
Looks delicious!! Thanks for sharing the recipe, and you are absolutely right, the price of the RAO's sauce is outrageous.
Agreed! You’re so welcome. I hope you’re having a great day. Happy easter🐣🐣
I love this copy cat. Great job on making it easy for me to follow and no crazy steps. But just to be fair what you’re paying for when you buy the jar stuff is the convenience.
I only recently heard about Rao's because Kenji was making their chicken scarpariello, and he mentioned their sauce was available in stores. It was the first jar of marinara I'd bought in decades, but I was curious, and it was really very good. I wanted to take my own sauce to the next level and here you are! My first attempt is simmering on the stovetop now and OMG it's delicious and in an hour I guess we'll just see. I could go on and on but let's put it this way: liked and subbed. : )
Would adding a bit of cream hurt?
@@moonsyoungestsun6550 Try it in one serving and see! It's your sauce!
I agree about the price. I have wanted To try this pasta sauce for a long time but I refuse to pay $10 a bottle! Thank you for sharing this recipe!
Amber, This is my very favorite Marinara gravy. I make it all the time and just love it. My family loves it too. I think I’m going to make a triple recipe and freeze it in Gravy for two portions. I love dunking Italian bread in it. Thank you so much for this recipe.
Doesn't the sauce require meat for it to be considered gravy?
Me trying to make this today omg now it costs 5$ inflation sucks but this is amazing sauce so imma try it ! Thank you for this recipe! I am making this and another recipe and we are going to see what is the best one . I'm done buying jars and imma make my own from now on
Yep Raos is a great sauce but super expensive! If I can make it for cheaper, I will! Definitely trying this❤️
I loved watching this recipient and am going to make it this week! I cannot eat Jared pasta sauces because there is too much sodium NaCl/salt in them any one with high blood pressure needs to watch their salt intake! Thanks for this recipe where I can control the salt and not have to cook a sauce all day!! God bless you! 😊
The best tomato sauce you can buy in a jar is Rao's. It's worth every penny. This is a good recipe too. This is how I've been making my tomato sauce for years now. To stay clean when breaking up the tomatoes, first prick them with a tip of a knife so they won't splatter up on you.
First time watching you. Love that you don't have perfect/pricey kitchen things. Loved this vid!
Amber thanks for the watch! Comes with good timing! I am on a homemade sauce kick. I just ordered some Rao's to try as I have never tasted it. I have been using Pomi marinara sauce which is excellent but also expensive. I am going to try your recipe. Thanks!
It's best to use your hand to break up the tomatoes, before you put them into the pan, because it allows you to feel for any fibrous or hard core pieces, which can then be easily removed. Also, it gives you more control over how much you want to crush the tomatoes, and it's faster and easier on the bottom of your pot. I do this for all my tomato dishes where I add canned, whole tomatoes, such a goulash, roasted carrot and tomato soup, stuffed peppers in tomato sauce, etc. If you like, you can wear gloves, but it reduces your ability to feel the bits you don't want. Great recipe. Meanwhile, those Cento San Marzano tomatoes in the can are currently $4.30 to $5.00 a can. I prefer fresh garlic to jarred, as the jarred garlic in olive oil tends to taste sour. So now, other tomato brands are trying to jump in on the San Marzano craze and using the phrase, "San Marzano style," on their labels, which means absolutely nothing. They're just regular canned roma style tomatoes that you have always seen in stores Look for the letters DOP on the front of the can to ensure the authenticity of your San Marzano tomatoes. If you plan on finishing the spaghetti in the pan with the sauce, make sure your spaghetti sauce is not too thick. Otherwise, you can use some water (not pasta water) to thin it. If you use pasta water, you would also be adding more salt, which you may not want. For date night, you might want to add a generous splash of red wine to your tomatoes and let it cook. The wine will add a bit of complexity. Wines that fit well with the Italian flavor profile include medium bodied reds, like Chianti, Sangiovese, Merlot, or Cabernet Sauvignon and Zinfandel. Avoid overly sweet wines. If you only drink white wine, you may want to use Pinot Gris or Sauvignon Blanc in your spaghetti, which will make it a bit lighter.
This recipe is awesome. I only had basil infused olive oil, but it worked just fine. The sauce is so Yummy!!
Yay!! I love to hear that!! I hope you enjoyed!!❤️❤️❤️
I was wondering why Rao's was so expensive myself, I did a youtube search and came across your wonderful channel and had to subscribe and give a thumbs up! I see this channel going to the moon! good luck to you and yours.
I tried your recipe. It was easy to follow, easy to make and tastes great. Thanks 😀
God bless you, Darling! I've been spending a day or so to make good sauce for twenty years since I could not find anything that would duplicate the complexity of flavor. This will be so much better!
Almost all jar sauce has sugar. That’s why your sauce (and Rao) is soooooo much better. I never understood why people wreck good sauce with sugar. I’m going to try this because I do use Rao’s and I do hate the $7.99 price. You’re right, outrageous cost. Thank you!
You’re so so welcome!!! I try to stay away from added sugar as much as possible unless it’s a dessert!!
AGREE! I never add sugar. There is enough sweetness in the onions and tomatoes. I also agree that San Marzano whole peeled tomatoes are the only way to go.
@@alixhice i didn’t add any sugar because the tomatoes will natural sweeten themselves :) feel free to use any can of whole peeled tomatoes that in your budget!
Sugar is added because of the processing.When Water bath or Pressure canning.Read ingred.even pace Sauce has sugar.It cost 8.00 bucks.Cost of jars, lids, Tomatoes & ingredients.I made 8 pints of Spag sauce useing 4 pounds of cherry tomatoes.Plus my spices.Cherry tomatoes were about 4.00 @ costo.Organic.Citrus acid., or lemon juice added in canning tomatoes...Plus San marZane tomatoes 2 cans...Salsa has sugar, bread, box mixes.Help preserve the canning process.1 Tablespoon for 8 pints of sauce.They are not useing Cups of Sugar.
@@AmberGriffith Not only that, but the low and slow with the onions was heading toward carmelizing them. Absolutely delicious. I'm old as the hills, but it's never too late to learn another way of doing things! ❤️
Just made this. Wow!! SOOOOOO delicious!! I did use the Cento San Marzano tomatoes. I try and get them when they are on sale so still way cheaper and MORE than buying a jar of Rao's. Soooooo NOT buying Rao's anymore! Thank you SO much!!
Oh.. did also want to note that I did let it simmer on low heat for 2 hours. DELICIOUS!
All I can say is wow! I made this and it's great. Stunningly delicious. It is now my go-to sauce. Thank you for this.
You are so so soooo very welcome!!!❤️❤️❤️
Or even 6 bucks. YUM, you ROCK! I'mma do this!!!
This turned out amazing & I loved how down to earth & fun this video was! Thanks!!
Made this tonight for my family and everyone loved it!!
Just made a fresh batch of this, I made it arrabiata style by adding a little crushed red pepper just the way I like and use fresh tomatoes only because I had some that were going to go bad, taste amazing, thanks for posting
Pre-chopped onions. Now that's a great idea!
Yes! I love having it in the fridge because it makes dinner prep so much easier!
Pre chopped onions cost about 3.97 here...about 1 cups.in plastic container.Buy 1 bag onions.& chop up 4 & put in fridge. Makes alot.
1.prep veggies prior.
2.Cook 7 meals in 1 day & put in food containers.
3.Fry up fresh hamburger 10 pounds, drain.then put in quart freezer bags.
4.freeze hamburger u cooked.Take out.heat on defrost.
5.make your taco.chili.spagetti, sloppy joes.in less time.Meat is cooked.Dont season it.
Till you use it.
This helps out busy moms.
@@michaelwalker217 thank you so much. I never buy anything pre-chopped or pre-done. I do it myself and I store it in quart containers or bags to help myself out! It really does save so much time
@@AmberGriffith Sure gonna make that sauce.And found Rao's meatball one too
For that consistency issue I will sometimes put in a touch of corn meal or corn starch near the end. It only takes a small amount to pull off that thick, clingy effect. Others may have other ideas regarding that, but it's not a big deal either way. Love your attitude and cooking skills. Your family must think you are the bomb. Love it. Gonna use that potato smasher idea, for sure.
I had this bookmarked for a long time and just made it tonight. WOW! You nailed the Rao's taste. This will be a regular recipe for me. Thanks for your video!
This was 5 stars and no sugar! So I always keep 1 lb of seasoned ground beef in the freezer that has already been cooked with onions and garlic for easy prep. I also like to use an entire basket of mushrooms that I slice. To compensate for these extra ingredients I doubled every single ingredient in this recipe including the oil and doubled her times esp. sautéing the onions. I simmered the sauce for 1 hour then added the mushrooms and cooked for another 30 minutes. Once that time was up I warmed up the beef in a separate pot and just transferred the desired amount of sauce to the beef and simmered another 30 minutes. We like very saucy spaghetti. We refrigerated what sauce remained bc tomorrow we want to see if we’ll need it for the leftovers. It always seems that meat sauce eaten the next day could use some more sauce. All together I simmered it for a total of 2 hours this time bc if I was gonna make a homemade sauce I really wanted to see what low and slow for a long time would taste like but next time I’ll try her shortened times. Other recipes that call for adding a 28 oz can of whole tomatoes also add a 16 oz can of tomato and 6 oz can of tomato paste had some reviews say it lacked seasoning. I believe bc the 2 extra ingredients are too much. This recipe eliminates those additional items and it just works. I think the amount of olive oil is also what makes this a game changer and sets it apart from other recipes. The infusing of the olive oil with the onions is her key. We didn’t miss the sugar of other recipes at all. This will be in my permanent cookbook!
Amber, passing along your recipe that becomes a staple to one’s cookbook has such a greater impact than you know. Because great meals are the center of family gatherings which make the lasting memories we all hold dear. So, in a funny way you through your recipes become a part of our special family moments. So, when I hear, “Mmm! That is sooo good!” It’s thanks to you!
The only thing I might do differently is use fresh basil... I grow it in my garden... and freeze it at end of season... but that is not a criticism at all... nothing wrong with dried herbs/spices... this was great recipe... and you are so right... if I’m spending $10 on pasta sauce I want someone serving me... lol
Hahah yes!!! Fresh would be soooo good too !
I finally bought Raos to see if it was that good, and it is. Thank you so much. God loves you!
You’re so welcome! Thank you! Happy sunday, i hope you had an incredible weekend❤️❤️
Neat trick: Add water to your onions and oil and let it boil off, that will get them soft way faster. If you want to reduce the acidity of your sauce (I wouldn't) you can add a pinch of baking soda, that will speed things up too.
I’m prepping to make Italian style stuffed peppers and thank goodness I found this video. I will try this.
You are so welcome!! I have a video on stuffed peppers too, sounds yummy. Save me some❤️❤️❤️
Before adding the tomatoes, empty the can into a bowl and crush them up with your bare hand. It will dramatically improve your sauce.
I’m definitely trying this! I only buy Rao’s at Costco where it costs about $9.00 for two 28 oz jars.
Auntie Edith made a gravy from spices tomato juice n tomato paste and other add ins best gravy ever so this is feasible