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.
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.