Copycat Rao’s Roasted Garlic Sauce

75 mins
Serves 1
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Directions

  1. 1Heat oven to 400°F.
  2. 2Slice tops off both garlic bulbs.
  3. 3Drizzle with 10 g olive oil, wrap tightly in foil, and roast 40 to 45 minutes until soft and golden.
  4. 4Cool roasted garlic slightly, squeeze out the cloves, and mash into a paste.
  5. 5Heat remaining olive oil in a saucepan over medium low.
  6. 6Add onion and a pinch of salt. Cook 8 to 10 minutes until very soft and lightly golden, avoiding browning.
  7. 7Stir in tomato paste and cook 1 minute.
  8. 8Add crushed tomatoes and roasted garlic paste. Stir until the garlic fully dissolves.
  9. 9Bring to a gentle simmer.
  10. 10Add salt, sugar, oregano, pepper, and optional red pepper flakes.
  11. 11Simmer uncovered 25 to 35 minutes, stirring occasionally, until glossy and slightly thickened.
  12. 12Use an immersion blender and blend until smooth but still has body.
  13. 13Stir in extra virgin olive oil.
  14. 14Taste and adjust salt or sugar if needed.

Ingredients

  • 2 Whole garlic bulbs
  • 150 g Yellow onion, finely diced
  • 60 g Olive oil
  • 800 g Crushed tomatoes
  • 30 g Tomato paste
  • 6 g Kosher salt
  • 4 g Sugar
  • 1 g Dried oregano
  • 0.5 g Black pepper
  • 0.2 g Red pepper flakes
  • 15 g Extra virgin olive oil

Equipment

ovenfoilsaucepanimmersion blender

Tips

  • The "Rao’s" vibe is gentle: use low heat, avoid browning, and ensure the roasted garlic paste is fully dissolved.
  • Wear gloves when squeezing out roasted garlic to prevent hands from smelling.
  • Rub hands on stainless steel after handling garlic to remove the smell, but it's not recommended if you're married.