This is the real deal – Carrabbas’s Marinara Sauce made at home. This Marinara Sauce is ideal for dipping all your favorite appetizers. It’s fast and easy, and ready in just 30 minutes!
This sauce is no secret though, and after some digging, I was able to secure it right from the Carrabba’s official blog.
Pretty cool of them to help out home cooks by providing us with some of their tastiest and most requested recipes. The recipe I most want to recreate at home, however, is their Fried Calamari. As their top-selling appetizer, that recipe remains closely guarded with no plans to release it to the public.
Unfortunately for me, the price of their calamari has gone up significantly for roughly half as much calamari as the original portion, so it’s only on a very special occasion (read: craving) that we order that appetizer anymore.
I started with San Marzano tomatoes (affiliate link), fresh garlic, onions, and fresh basil. I then crushed the tomatoes for a chunky marinara sauce. For a smoother marinara, start with quality tomato puree or tomato sauce.
This marinara is also especially good with Mozzarella Cheese Sticks, Fried Ravioli, or any other place you’d typically use a marinara sauce.
Save this Carrabba’s Marinara Sauce to your “Appetizers” Pinterest board!
And while we’re at it – let’s be friends on Pinterest! I’m always pinning tasty new recipes!
This is the real deal – Carrabbas’s Marinara Sauce. This Marinara Sauce is ideal for dipping all your favorite appetizers. It’s fast and easy, and ready in just minutes!
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Yellow Onion, Finely chopped
- 2 scallions or green onions (white & green part) chopped fine
- 2 anchovy Fillets in oil, drained and finely chopped (Optional) [See Note 1]
- 4 garlic cloves, minced
- 1/4 cup Sweet Red Wine
- 1 can (28 oz.) whole tomatoes in juice
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Hot, Crushed, Red Pepper Flakes
- 1/4 teaspoon Ground Black Pepper
- Heat the oil in a medium saucepan over medium heat.
- Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovies (if using), garlic, and cook. Stir occasionally until garlic is fragrant for about 1 minute.
- Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, and pepper and bring to a simmer.
- Reduce the heat to med.-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.
- The sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.
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