15-18fresh basil leaves, divided6 left whole and the remaining basil chopped
22 inch sprigsfresh rosemary
3 plump garlic cloves, minced
1small yellow onion, diced about 1 cup
28 ouncesCrushed Tomatoes (I recommend Cento brand)
5ounces canned evaporated milk
1/2 tspblack pepper
1/2 tspdried oregano
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.
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.
You should have enough sauce for 1 1/2 pounds of pasta.