2scallions or green onions(white & green part) chopped fine
2anchovy Fillets in oil, drained and finely chopped (Optional) [See Note 1]
4garlic cloves, minced
1/4cupSweet Red Wine
1can(28 oz.) whole tomatoes in juice
1/4cupbasil, fresh (chopped or torn)
1/2teaspoonCrushed, Red Pepper Flakes
1/4teaspoonGround 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.
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.
Copycat Carrabba's Marinara Sauce
Amount Per Serving (1 serving (1/8th of recipe))
Calories 66Calories from Fat 36
% Daily Value*
Saturated Fat 1g5%
Vitamin A 221IU4%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin K 16µg15%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.