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, 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!
Copycat Carrabba’s Marinara Sauce
Ingredients
- 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
- 1/4 cup basil , fresh (chopped or torn)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Crushed, Red Pepper Flakes
- 1/4 teaspoon Ground Black Pepper
Instructions
- 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, basil, 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.
Notes
- The anchovy paste lends a salty background flavor note. If you omit the anchovy paste, you may need to increase the salt in the recipe.
When do you add the basil? I didn’t see it in the instructions
I have made this sauce several times, it is so delicious and easy to make.
Hello! Looking forward to making this- however, in the ingredients you list “2 anchovies” but in the notes, you mention anchovy paste. How much paste is equivalent to the 2 anchovies? Thanks!
Hi Alex, the equivalent is 1 tsp.
Is anchovy really necessary for this recipie?
Hi Susan,
This is the Carrabba’s Italian Grill recipe which is why it calls for anchovy. No, anchovies are not necessary. If you want to omit them, you will need to increase the salt to account for the briny/salty flavor loss. How much salt will depend on your palate. I’d start with 1/4 teaspoon and increase from there to your desired taste.
What type of red wine is best?
And how much anchovies paste?
Thank you!
Thank you for the recipe
Thank you! I saw the original, but neglected to save it – so I’m very glad you have it. You note anchovy filets can be swapped with anchovy paste, but how much paste would be the equivalent of two anchovy filets? I don’t mind experimenting, but it never hurts to ask. Thanks, again.
Did you put basil in it?
Yes, 1/4 cup of fresh basil.
Thanks for the excellent recipe
Thanks for the terrific post
I love Carabbas. This was great!
Thanks Lorri, so glad you enjoyed it.
Thanks for the excellent sauce
Thanks, Inez. So glad you liked it.
Thank you for the excellent recipe. We had this with some bread sticks and it was perfect sauce for dipping.
sounds great! Thanks for taking the time to come back by and leave a review!
Love carabbas and this sauce. Calamari at home would be great.
I spent a lot of time to find something similar to this – thanks for the recipe! We loved it.
Thanks, Sheryl! I’m so glad that you liked it.