Rao’s Sauce Recipe (Copycat)

Remove the tomatoes from the cans, reserving the juice.

Gently crush the tomatoes by hand, removing cores, stems, and any tomato skin pieces.

In a pot or saucepan, place the olive oil over medium heat.

Add the minced garlic and onion, then gently sauté for about 30 seconds, until it’s fragrant.

Add the crushed tomatoes & juice, then bring to a boil over high heat.

As soon as the mixture boils, reduce the heat and simmer for 2 hours, stirring every little bit.

Around the 1½ hour mark, add the oregano, basil, and crushed red pepper flakes.

After 2 hours have elapsed, use an immersion blender to blend the sauce quickly and easily.

Add salt and pepper to taste.

Serve and enjoy!