Homemade Marinara Pizza Tomato Sauce


Frank Rao’s Marinara Sauce

Ingredients

1/4 cup olive oil

12 oz scored fatback (optional) or 2 tablespoons bacon grease

3 cloves garlic, mashed

1/2 onion, diced

1 (35 oz) can whole tomatoes

Salt, to taste

Black pepper, to taste

Dried oregano, to taste

6 fresh basil leaves, torn


Instructions *Each time you can smell the aromatics, it’s time to add the next set of ingredients

Heat the olive oil in a heavy pot over medium heat. Add the fatback or bacon grease (if using) along with the garlic, and sauté until the garlic is golden brown. Remove and discard the fatback. Add the diced onion and cook until soft, about 2 to 3 minutes.

Crush the whole tomatoes by hand directly into the pot. Bring the sauce to a boil, then season with salt. Reduce the heat to a simmer and cook for 10 to 15 minutes.

Taste and adjust with additional salt, black pepper, and dried oregano as needed. Turn off the heat and stir in the torn fresh basil just before serving.



5 minute version: made on 6/29/25

  • 28 oz crushed tomatoes
  • 2 garlic cloves, pressed or finely grated
  • 1 Tbsp extra virgin olive oil
  • 1/2 Tbsp fine sea salt
  • 1/2 tsp dried oregano

Place oil and garlic in a medium pot or the bowl of an Instant Pot and sauté over low heat for one minute, stirring gently. Add the remaining ingredients and stir to combine. If using a medium pot, cover with a lid and simmer for 10 minutes, stirring occasionally. If using an Instant Pot, seal and cook on high pressure for five minutes, then use a quick release. Continue cooking, if needed, until the mixture reaches your desired consistency. 

Divide evenly into 4 - 6 oz containers and allow to cool completely at room temperature before freezing.

 Pizza Sauce: Makes about 3 cups
2 tablespoons extra-virgin olive oil1 sweet onion, minced3 garlic cloves, minced 1 can (5.5 oz) tomato paste1 can (28 oz) crushed tomatoes1 tablespoon chopped fresh oreganoSalt and cracked black pepper
Heat olive oil in a medium pot over medium heat. Add onions and cook, stirring, until soft and translucent (4–5 minutes). Add garlic and cook until fragrant (about 1 minute). Reduce heat to medium-low. Add tomato paste and stir until it darkens slightly. Stir in crushed tomatoes and bring to a simmer. Stir in the oregano and simmer until the sauce develops good flavor, 20–25 minutes. 
Season to taste with salt and pepper. Remove from heat and let cool. If not using soon, store in an airtight container in the fridge for up to 1 week.

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