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    You are here: Home / Recipes / Italian

    All-Day Marinara Sauce in Under an Hour

    Published: Mar 22, 2020 · Modified: Oct 10, 2022 by Susie Weinrich · This post may contain affiliate links. 15 Comments

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    a jar of marinara sauce and a bowl of spaghetti
    homemade marinara sauce pin image
    pinterest image for homemade marinara sauce

    This recipe for Homemade Marinara Sauce is a rich tomato based sauce full of traditional marinara ingredients: fresh basil, spices, garlic, onions, flavorful tomatoes, and herb flavored extra virgin olive oil. It tastes like it simmered in your Grandma’s kitchen all day but it is ready in under 1 hour!

    a bowl of spaghetti that is coated with homemade marinara

    Perfect for any pasta recipe that calls for marinara or tomato sauce or meatball recipe.

    Table of Contents hide
    1 Balancing Flavor
    2 Ingredients
    3 Step by Step
    4 Making Ahead
    5 Variations
    6 Uses for Homemade Marinara Sauce
    7 Side Dishes To Make It Dinner
    8 More Italian Style Recipes
    9 Did you make this recipe?!
    10 Homemade Marinara Sauce Recipe

    Balancing Flavor

    You will add a few unique ingredients to make sure your Homemade Marinara Sauce has the best and most balanced flavor.

    The addition of balsamic vinegar adds a warm flavor in the background. A little sugar balances the acidity of the vinegar and tomato.

    The unexpected ingredient of evaporated milk adds just a hint of creaminess without making it a “cream sauce”, it also soothes the acidity of the tomatoes.

    Ingredients

    You need really good canned tomatoes, some fresh herbs and spices from your cabinet to make really good homemade marinara sauce.

    Cento Crushed Tomatoes

    Since tomatoes are the star of this recipe, I recommend buying the very best canned tomatoes you can.

    I prefer to use Cento Crushed Tomatoes, they are a super high quality canned tomato product that is easy to find. Cento Crushed Tomatoes are grown in California, abiding to the high quality standards of the Cento company. Resulting in a super flavorful, rich tomato product.

    Canned Cento Crushed Tomatoes

    If you want to have an authentic Italian grown tomato you could also choose to use Cento’s Organic Crushed Tomatoes or Whole Peeled San Marzano Tomatoes. Both of these products are grown in Italy.  However, only the Whole Peeled Tomatoes follow the strict guidelines that come with being Certified San Marzano.

    Extra Virgin Olive Oil

    Using a good extra virgin olive oil is also key in this recipe. You do not want to use plain olive oil, it will not give you the same flavor. Extra Virgin Olive Oil is the one that has intense, rich, buttery olive flavor that you can truly taste.

    Just make sure the bottle says “extra virgin” on the label.

    Fresh Herbs

    Fresh rosemary and basil add a beautiful herbaceous flavor to this Marinara recipe. They are fried in the EVOO, releasing all their flavor into the oil, which is then infused into the entire pot of sauce.

    The fried herbs are discarded and then the remaining basil gets chopped and added to the sauce. Lending the perfect Italian flavors.

    Evaporated Milk

    There is one unusual ingredient that I add, evaporated milk. I do this to create an almost creamy texture and taste to the marinara. It is not the same as adding half and half or heavy whipping cream, that would turn this recipe into a true cream sauce.

    The evaporated milk just mellows the acidity and gives it a velvety flavor. You can also simmer the evaporated milk without worrying it will curdle.

    Step by Step

    I love how you start this recipe, by frying the fresh rosemary and 6 basil leaves in the extra virgin olive oil. It is such a simple step but makes such a difference in the flavor of your Homemade Marinara!

    When the herbs start to get crispy, about 5 minutes, pull the herbs out and discard. Some pieces may crumble off into the oil, that is ok, but try to get the majority of the herb solids out of the oil.

    herbs frying in extra virgin olive oil

    In the now fragrant oil, add the onions and garlic and sauté over medium low heat for about 5 minutes until the onions are softened.

    Pro Tip: If you don’t like having onion pieces in your sauce you can also just cut an onion in half and place in the sauce. Then discard at the end of cooking.

    Now add all the remaining ingredients: fresh basil, Cento Crushed Tomatoes, onion powder, dried oregano, salt, sugar, pinch of red pepper flakes, balsamic vinegar, and evaporated milk. Stir everything so it is well combined, place the lid on the pot and simmer over medium low heat for 20 minutes.

    a dutch oven full of marinara sauce with a wooden spoon

    You will want to stir the sauce occasionally to make sure the tomatoes do not burn on the bottom.

    Once the tomato sauce is ready taste for seasoning (salt and pepper) and pour over your warm pasta.

    Making Ahead

    You can also make this Homemade Marinara Sauce ahead and store in the fridge for use during a busy week.

    a mason jar full of homemade marinara sauce

    Follow the instructions but then let the sauce cool for about 25-30 minutes and then place in an airtight container in the fridge for 4-5 days. You may need to thin the sauce with ¼ cup of water when reheating.

    Variations

    You will love this recipe just as is, but it is easily customizable to suit your family’s taste buds. Here are a few ideas:

    • After the sauce is cooked stir in cooked and drained ground beef or ground Italian sausage for a meat sauce.
    • If you like your sauce spicy add more than a pinch of red pepper flakes.
    • Make this a true tomato cream sauce by adding ⅓ cup of heavy whipping cream after it is done simmering.
    • Use this sauce as a sub in your favorite recipes calling for marinara.
    • If you want an authentic San Marzano tomato flavor, use the Cento Whole Peeled Tomatoes. Just crush them by hand before adding them to the pot.

    Uses for Homemade Marinara Sauce

    Like I said before this is a tear free dinner at our house, so it is a Mom’s Dinner favorite! This Homemade Marinara Sauce gets spooned over spaghetti or penne and garnished with Parmesan cheese, red pepper flakes, fresh basil, or all three.

    You can also use it in dishes that call for marinara; Italian Meatballs, Meatball Sub Sandwiches, or Lasagna.

    Side Dishes To Make It Dinner

    On a busy night it is served with an easy to make bagged Caesar salad. On the weekend when we have a little more time to prep dinner and sit around the table I will add a Big Italian Salad, sauteed garlic green beans or roasted fennel and garlic bread.

    More Italian Style Recipes

    If you like this Italian recipe, you may also want to check out these recipes on Mom’s Dinner:

    • Marinated Chicken Spiedini with Amogio
    • a bowl of creamy risotto
      How to Make Instant Pot Risotto
    • tagliatelle pasta topped with beef ragu and a dollop of ricotta cheese
      Beef Ragu
    • Shrimp Carbonara on a platter with parsley garnish
      Shrimp Carbonara

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    a mason jar full of homemade marinara sauce

    Homemade Marinara Sauce Recipe

    A super flavorful Homemade Marinara Sauce that is great spooned over cooked pasta. It is easy to make yet tastes like is simmered in your Grandma's kitchen all day.
    5 from 4 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 3 cups (approx)
    Calories: 350kcal
    Author: Susie Weinrich

    Equipment

    • large pot

    Ingredients

    • ¼ cup good Extra Virgin Olive Oil
    • 15-18 fresh basil leaves, divided 6 left whole and the remaining basil chopped
    • 2 sprigs fresh rosemary
    • 3 plump garlic cloves minced
    • 1 small yellow onion diced, about 1 cup (or see notes about leaving whole)
    • 28 ounces Crushed Tomatoes (I recommend Cento brand)
    • 5 ounces canned evaporated milk
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon sugar
    • 1 tablespoon kosher salt
    • ½ teaspoon black pepper
    • ½ teaspoon dried oregano
    • ½ teaspoon onion powder
    Prevent your screen from going dark while you are cooking!

    Instructions

    • In a large sauce pot or dutch oven, over low heat, add the extra virgin olive oil. Once the oil is hot add the rosemary (left on the stem) and 6 fresh basil leaves (left whole).
    • Fry in the oil, making sure to not burn the herbs, about 5 minutes, until they are crisp. Remove the herbs from the oil and discard. (It is ok if some of the herb pieces break off into the oil)
    • Add the onions and garlic to the pot and raise the heat to medium low. Sauté, stirring occasionally, until the onions are soft and translucent but not browned, about 5 minutes. 
    • Add all remaining ingredients: crushed tomatoes, chopped basil, balsamic vinegar, evaporated milk, sugar, salt, pepper, dried oregano, and onion powder. Stir until it is all well combined. 
    • Reduce the heat to low. Put the lid on the pot and simmer for 20 minutes, stirring occasionally so the sauce does not burn on the bottom.

    Serving/Storing

    • Serve immediately over pasta or as a sub in your favorite recipe calling for marinara. 
    • This Marinara Sauce can be made ahead. Completely prepare, cool for 30 minutes, and store in an airtight container in the fridge for up to a week.

    Notes:

    SERVING: You should have enough sauce for 1 ½ pounds of pasta.
    ONION: If you do not want to have onion pieces in your marinara you can cut the onion in half, peel and put the two halves in the sauce. Simmer and then at the end remove the onion and discard.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1cup | Calories: 350kcal | Carbohydrates: 34g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 14mg | Sodium: 2729mg | Potassium: 1009mg | Fiber: 6g | Sugar: 23g | Vitamin A: 798IU | Vitamin C: 29mg | Calcium: 242mg | Iron: 4mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Karly

      May 09, 2018 at 8:40 am

      This sauce sounds incredible! The addition of evaporated milk is something I wouldn’t have thought of.

      Reply
      • Susie

        May 09, 2018 at 9:52 am

        It is an unusual ingredient but it makes the sauce so velvety and smooth. It tones down the acidity perfectly without making it a cream sauce.

        Reply
    2. teektalks

      May 09, 2018 at 5:56 am

      Beautiful photos! I am loving so much.

      Reply
      • Susie

        May 09, 2018 at 7:01 am

        Thank you so much!

        Reply
        • Andy

          November 06, 2022 at 8:26 pm

          Lost me at balsamic vinager.

    3. Albert Bevia

      May 09, 2018 at 4:14 am

      Nothing better than making your own homemade marinara sauce, I´m lovig that touch of evaporated milk…that is a very unique idea…can´t wait to try this recipe

      Reply
      • Susie

        May 09, 2018 at 7:01 am

        Thank you, Albert! It really mellows the acidity of the tomatoes and vinegar without making it a cream sauce. I hope you give it a try

        Reply
    4. Stine Mari

      May 09, 2018 at 2:19 am

      This sauce looks so easy to make, but also very tasty. Everything is better with fresh basil! However, evaporated milk isn’t really that common here (or when you find it, it is way expensive), what would you recommend instead of it?

      Reply
      • Susie

        May 09, 2018 at 7:05 am

        I love fresh basil… especially in the summer when I can get it for free on my back patio.
        After the sauce has simmered for 20 minutes I would stir in 1/3 cup whole milk. This will mellow the acidity but should not turn it into a cream sauce.

        Reply
    5. Vicky

      May 08, 2018 at 1:11 pm

      5 stars
      I think a lot of people are surprised when they find out how easy it is to make marinara sauce at home. It tastes so much better than store bought too. I love the addition of the rosemary flavor!

      Reply
      • Susie

        May 08, 2018 at 3:21 pm

        It is so easy! I had someone comment how long it takes to make homemade marinara and when I said my recipe just simmers for 20 minutes they were all in! The rosemary adds a perfect earthy flavor in the background.

        Reply
    6. ali randall

      May 08, 2018 at 11:48 am

      5 stars
      There is nothing like homemade marinara sauce. I make my own as well. I haven’t seen Cento tomatoes in my grocery but will shop around to see if I can find it. You are right, tomatoes are the key.

      Reply
      • Susie

        May 08, 2018 at 12:15 pm

        I have really found the Cento is one of the best… if you can find it, buy a few cans. If you have a Trader Joe’s nearby I believe they carry them there!

        Reply
    7. Pam

      May 08, 2018 at 10:41 am

      5 stars
      I have never thought to fry the herbs in olive oil. What a genius idea! I love the way your sauce just “hugs” the pasta.

      Beautiful photos!

      Reply
      • Susie

        May 08, 2018 at 11:47 am

        Thank you so much!! Frying the herbs really makes a difference in the sauce. Especially with the rosemary, you can add a hint of the flavor without overpowering the sauce.

        Reply

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