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!
2tablespoonsExtra Virgin Olive Oil
1small Yellow Onion, Finely chopped
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.