Rao's Marinara Sauce

Rao’s marinara sauce is legendary for good reason. Made with just a handful of basic ingredients—canned tomatoes, onion, garlic, olive oil, and herbs— it takes anything from meatballs to eggplant Parmesan to the next level. And while you can buy it at the grocery store, it's simple to make it from scratch in your own kitchen. 

The key to producing a sauce as delicious as the one served at the iconic East Harlem restaurant is gentle heat and a little patience: It needs to cook for an hour at a bare simmer—that will turn it thick and velvety without compromising the fresh, clean flavor of the tomatoes. 

What Is Rao's?

Open since 1896, Rao's is an Italian-American restaurant located in New York's East Harlem. It's often called the hardest reservation in the country—if not the world—as it contains just 10 tables that are "owned" by regulars who've been dining there for decades. They don't accept reservations and there's no menu—instead, each night's offerings are listed aloud to tables, and the food is served family style.

Dos and Don'ts for a Perfect Marinara

Do use the right tomatoes: With a sauce as delicately flavored as this, it’s essential to use the best-quality canned tomatoes you can find. True San Marzano tomatoes, a thin-skinned variety from Italy that’s similar to Roma, are your best bet. Domestic San Marzano-style tomatoes are a second-best option, and will provide a similarly fresh, clean taste.

Don't rush the prep: Since this sauce isn’t pureed before serving, it’s worth taking the extra time to prep the tomatoes for the best finished texture: Separate the tomatoes from their juice by first transferring them to a fine-mesh strainer set over a bowl. Then, pick through them to remove the tough cores and any lingering bits of skin.

Don't skimp on the olive oil: This recipe calls for a generous amount of extra-virgin olive oil—half of a cup to be exact. Besides adding flavor, it contributes a silky richness to the finished product that shouldn’t be skipped.

Do cook gently: Simmering the sauce at too high a temperature can alter the flavor of the tomatoes, resulting in a deeper, more cooked flavor than what we’re aiming for with this recipe. Use the lowest heat you can while still maintaining a gentle simmer, and stir the pot occasionally to keep any brown bits from forming on the bottom.