Vincent’s Marinara Sauce

There’s something timeless about a rich, slow-simmered Vincent’s marinara sauce. It’s not flashy. It doesn’t try too hard. It’s just a perfect, balanced blend of tomatoes, garlic, olive oil, and fresh herbs, exactly what a classic Italian marinara should be.

Vincent’s is known for its homemade-style pasta sauces. And while their jarred sauce is great for quick meals, nothing beats the flavor and satisfaction of making it from scratch.

In this article, I’ll show you how to make your own version of Vincent’s tomato sauce at home, with clean ingredients and that slow-cooked, small-batch flavor.

So, let’s get started.

What Is Vincent’s Marinara Sauce?

Vincent’s marinara sauce is an old-school Italian red sauce built on simple, quality ingredients. Unlike overly sweet or overly thick sauces, Vincent’s hits that ideal middle ground: smooth but not watery, bold but not heavy, herby but not overdone.

Their signature jarred version found in many stores is known for being:

• Low in sugar
• Free from preservatives
• Made with extra virgin olive oil
• Loaded with garlic and basil flavor
• A clean ingredient, marinara with a homemade taste

But once you taste this homemade Vincent-style spaghetti sauce, you’ll understand why so many Italian families make their own. It’s easy, affordable, and deeply satisfying.

Ingredients You’ll Need

Here’s everything you’ll need to recreate that authentic Italian red sauce experience at home:

Tomatoes

Use 1 can (28 oz) of San Marzano whole peeled tomatoes or another high-quality variety. These bring deep, natural sweetness and rich body.

Olive Oil

Use 3 tablespoons of extrba virgin olive oil. This forms the base flavor and carries the garlic throughout the sauce.

Garlic

Use 5 cloves, sliced thin or finely chopped. Vincent’s doesn’t hold back on garlic, and neither should you.

Onion (Optional but Recommended)

Use ½ a small yellow onion, finely diced. Adds subtle sweetness and balance.

Fresh Basil

Use ¼ cup loosely packed fresh basil leaves, torn by hand. Add near the end for a bright, herbal lift.

Dried Oregano

Use 1 teaspoon of dried oregano to deepen the flavor.

Red Pepper Flakes (Optional)

Use ¼ teaspoon for gentle heat

Salt and Black Pepper

Start with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Adjust to taste.

How to Make Vincent’s Tomato Sauce (Step-by-Step)

Step 1: Sauté Garlic and Onion

In a medium saucepan, heat the olive oil over medium-low. Add the garlic and onion and cook for 3–5 minutes until soft and fragrant, not browned.

Step 2: Crush the Tomatoes

While the garlic cooks, pour your tomatoes into a bowl and crush them by hand or pulse them in a blender for a chunky-smooth texture.

Step 3: Simmer the Sauce

Add the crushed tomatoes to the pan. Stir in oregano, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer.

Step 4: Slow Cook

Lower the heat and let the sauce simmer uncovered for 25–30 minutes, stirring occasionally. It should reduce slightly and thicken.

Step 5: Add Basil and Finish

Just before turning off the heat, stir in the torn basil. Let it steep for 2 minutes, then remove the pan from the heat.

Taste and adjust seasoning if needed.

Why This Sauce Works?

This sauce is all about balance. The garlic and olive oil give it warmth. The tomatoes are slightly sweet but not sugary. The herbs round it out without overwhelming. And the final texture is perfect for coating pasta, layering into lasagna, or spooning over meatballs.

Unlike sauces that rely on sugar or cheese to mask poor ingredients, this traditional tomato basil sauce keeps it clean, light, and deeply flavorful.

Serving Suggestions

Here’s how to make the most of your Vincent’s marinara-style sauce:

Pasta with Vincent’s Marinara

Toss hot sauce with al dente spaghetti or penne. Add a touch of pasta water to help the sauce cling.

Meatballs in Marinara

Simmer homemade or store-bought meatballs in the sauce for 10 minutes. Serve with garlic bread or on a hoagie roll.

Eggplant Parmesan

Use it as a base and layering sauce for baked eggplant parmesan. Its clean flavor lets the eggplant shine.

Baked Ziti or Lasagna

Spread it into layers with ricotta and mozzarella. Its acidity cuts through the richness.

Pizza Sauce

Use it as a rustic base for thin-crust pizza, just reduce it a bit longer fora  thicker consistency.

Dipping Sauce

Serve it warm in a bowl alongside mozzarella sticks, garlic knots, or crusty bread.

Pro Tips

• Use whole tomatoes. They retain more natural sweetness and break down beautifully.
• Let it simmer slowly. Rushing this sauce misses the point. Low and slow builds depth.
• Use fresh basil at the end. Cooking it too long mutes the flavor.
• Crush by hand. For that rustic, homemade texture, Vincent’s is known for.
• Don’t skip the olive oil. It’s what gives this sauce body and richness.
• Make a double batch. It freezes well and tastes even better the next day.

Conclusion

This homemade take on Vincent’s pasta sauce brings that small-batch, family-style flavor straight to your kitchen. It’s bright, savory, and simple, exactly what family-style Italian cooking is all about.

Whether you’re tossing it with pasta, baking it into lasagna, or spooning it onto meatballs, this sauce delivers everything you want in a classic Italian marinara without any shortcuts.

Forget store-bought. Once you make this once, you’ll always want it on hand.

FAQs

What Makes Vincent’s Marinara Different From Other Brands?

Vincent’s marinara stands out for its clean ingredient list, strong garlic flavor, and balanced texture. It’s not overly sweet or acidic, and it tastes homemade straight out of the jar.

Is Vincent’s Marinara Sauce Gluten-free or Vegan?

Yes Vincent’s jarred marinara is typically both gluten-free and vegan. This homemade version is as well, using no animal products or gluten-based thickeners.

What Recipes Pair Best With Vincent’s Marinara?

It’s perfect with spaghetti, meatballs, eggplant Parmesan, lasagna, and even as a dipping sauce. You can also use it as a pizza base or simmered with sausage and peppers.

Can I Freeze This Sauce?

Yes! Store it in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight and reheat gently on the stove.

How Does This Compare to Vincent’s Jarred Sauce?

While Vincent’s jarred version is great for convenience, this homemade version gives you a little more richness and flexibility. You control the texture, seasoning, and cooking time making it ideal for customizing to your taste.