Rao’s Homemade Pizza Sauce is not just about the ingredients; it’s also about tradition and the love that goes into slow-cooking each batch to perfection. In this article, we’ll show you the magic of Rao’s Pizza Sauce recipe.
How to make Rao’s Pizza Sauce
Rao’s Pizza Sauce is a popular, high-quality pizza sauce made by Rao’s Homemade, a brand known for its premium Italian-inspired sauces.
Ingredients
- 2 cans (28 oz each) of whole Italian tomatoes (preferably San Marzano if available)
- 4 tablespoons of extra virgin olive oil
- 6 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes (optional, for a bit of heat)
- 1 teaspoon of dried oregano
- 1 large fresh basil sprig or 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 teaspoon of onion powder (optional for added depth of flavor)
Instructions:
- Prepare the Tomatoes: Drain the tomatoes and crush them gently using your hands or a blender. The consistency should be chunky; retaining some texture is key to a good pizza sauce.
- Sauté the Garlic: Heat the olive oil over medium heat in a large saucepan or skillet. Add the minced garlic and red pepper flakes. Sauté until the garlic is golden and fragrant—be careful not to burn it.
- Cook the Sauce: Add the crushed tomatoes, oregano, and basil to the garlic. If using onion powder, add it now. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer uncovered for about 25-30 minutes, stirring occasionally. The sauce will thicken, and the flavors will meld together beautifully.
- Seasoning: Taste the sauce and add salt and black pepper as needed. Adjust the seasoning to achieve the perfect balance for your taste.
- Finish and Store: Once the sauce has thickened to your liking, remove it from the heat. If you used a fresh basil sprig, remove it. Let the sauce cool before using it on your pizza dough.
Tips for Perfect Rao’s Pizza Sauce:
- Choice of Tomatoes: The quality of tomatoes can make or break your sauce. Look for high-quality canned Italian tomatoes, like San Marzano, known for their sweet flavor and low acidity.
- Simmer Slowly: Don’t rush the simmering process. Slow cooking helps deepen the flavors, bringing out the natural sweetness of tomatoes and melding the flavors of garlic and herbs.
- Consistency is Key: You can adjust the simmering time depending on your preference for sauce thickness. Less time is needed for a thinner sauce, and more time is needed for a thicker sauce.
- Storage: Rao’s pizza sauce can be refrigerated in an airtight container for up to one week or frozen for up to three months. This makes it great for meal planning and quick pizza nights.
- Usage: When using this sauce, remember that a little goes a long way. Spread a thin layer over your pizza dough; this ensures that your pizza doesn’t get soggy and that the flavors remain balanced.
Ingredients Substitutes
Rao’s Pizza Sauce is known for its high-quality, simple ingredients, including Italian whole peeled tomatoes, cherry tomatoes, pure olive oil, fresh carrots, onions, salt, dried oregano, dried basil, black pepper, and garlic. If you’re looking to make a homemade version of Rao’s Pizza Sauce or just need to substitute some ingredients, here are alternatives you can use.
Italian Whole Peeled Tomatoes
Substitute: If you can’t find Italian whole-peeled tomatoes, you can use any high-quality whole-peeled tomatoes or even crushed tomatoes if you prefer a smoother texture. San Marzano tomatoes are a preferred choice due to their rich flavor, but any good-quality canned tomato will work.
Cherry Tomatoes
Substitute: Cherry tomatoes add sweetness and brightness to the sauce. If unavailable, you could use grape tomatoes or small-diced regular tomatoes. In a pinch, canned diced tomatoes (drained) could also be used.
Pure Olive Oil
Substitute: Olive oil provides a fruity, peppery base note. If you need a substitute, opt for a mild-flavored oil like avocado oil or a light (not extra-virgin) olive oil. Try to avoid strong-tasting or very pronounced oils that might overpower the sauce.
Fresh Carrots
Substitute: Carrots are added for sweetness. If you don’t have fresh carrots, you could use a smaller amount of sugar or honey to balance the acidity of the tomatoes. Start with a small amount and adjust to your taste.
Onions
Substitute: Onions add depth to the sauce. If onions are not available, substitute shallots or onion powder in a pinch. The ratio is 1 tablespoon of onion powder to one medium onion.
Salt
Substitute: While salt is essential, if you’re reducing sodium intake, you could use a salt substitute or simply rely on the natural flavors of the tomatoes and herbs and adjust the seasoning to taste.
Dried Oregano
Substitute: If you don’t have dried oregano, you can use dried marjoram or a bit of dried thyme. As they are stronger, use about half the amount called for and adjust to taste.
Dried Basil
Substitute: If dried basil is unavailable, you can use an equivalent amount of dried thyme or Italian seasoning. Fresh basil can also be used; use a larger quantity because it’s less concentrated than dried.
Black Pepper
Substitute: Black pepper is used for its sharp, heat element. White pepper can work as a substitute, or for a different kind of spice, a pinch of cayenne or red pepper flakes could be used instead.
Garlic
Substitute: If fresh garlic is unavailable, you can use pre-minced garlic, garlic paste, or garlic powder. The ratio is approximately 1/8 teaspoon of garlic powder to one clove of garlic.
Final Thoughts
With this guide, you’re all set to bring the iconic taste of Rao’s Pizza Sauce into your kitchen, perfect for impressing your family and friends on pizza night!Â
More Sauce Recipes:
- Homemade Mcdonald’s Mcrib Sauce Recipe
- Homemade KFC Comeback Sauce Recipe
- Olive Garden Garlic Herb Sauce Recipe
- Copycat Wendy’s Krabby Patty Sauce Recipe
Ingredients
- 2 cans (28 oz each) of whole Italian tomatoes
- 4 tablespoons of extra virgin olive oil
- 6 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1 teaspoon of dried oregano
- 1 large fresh basil sprig or 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 teaspoon of onion powder
Instructions
- Prepare the Tomatoes: Drain the tomatoes and crush them gently using your hands or a blender. The consistency should be chunky; retaining some texture is key to a good pizza sauce.
- Sauté the Garlic: Heat the olive oil over medium heat in a large saucepan or skillet. Add the minced garlic and red pepper flakes. Sauté until the garlic is golden and fragrant—be careful not to burn it.
- Cook the Sauce: Add the crushed tomatoes, oregano, and basil to the garlic. If using onion powder, add it now. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer uncovered for about 25-30 minutes, stirring occasionally. The sauce will thicken, and the flavors will meld together beautifully.
- Seasoning: Taste the sauce and add salt and black pepper as needed. Adjust the seasoning to achieve the perfect balance for your taste.
- Finish and Store: Once the sauce has thickened to your liking, remove it from the heat. If you used a fresh basil sprig, remove it. Let the sauce cool before using it on your pizza dough.
