Easy Homemade Marinara Sauce via momsdinner.net #marinara #italian #pastasauce
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Homemade Marinara Sauce

A super flavorful Homemade Marinara Sauce. It is easy to make yet tastes like is simmered in your Grandma's kitchen all day.
Course Sauce
Cuisine Italian
Keyword evaporated milk recipes dinnr, homemade marinara sauce with canned tomatoes, san marzano tomato marinara
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 cups (approx)
Author Susie

Ingredients

  • 1/4 cup good Extra Virgin Olive Oil
  • 15-18 fresh basil leaves, divided 6 left whole and the remaining basil chopped
  • 2 2 inch sprigs fresh rosemary
  • 3 plump garlic cloves, minced
  • 1 small yellow onion, diced about 1 cup
  • 28 ounces Crushed Tomatoes (I recommend Cento brand)
  • 5 ounces canned evaporated milk
  • 1 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder

Instructions

  • In a large sauce pot or dutch oven, over low heat, add the extra virgin olive oil, 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. Saute, stirring occasionally, until the onions are soft and translucent, about 5 minutes. 
  • Add all remaining ingredients: 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 can be made ahead. Completely prepare, cool for 30 minutes, and store in an airtight container in the fridge for 4-5 days.

Notes

You should have enough sauce for 1 1/2 pounds of pasta.