Carrabbas Restaurant Marinara Sauce Recipes
COPYCAT CARRABBA'S MARINARA SAUCE
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!
Provided by Ronda Eagle | Kitchen Dreaming
Categories Sauce
Time 30m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving (1/8th of recipe), Calories 66 kcal, Sugar 3 g, Sodium 75 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 1 g, Cholesterol 1 mg
CARRABBA'S RESTAURANT MARINARA SAUCE
The official Carrabba's Italian Restaurant Marinara Sauce from the Carrabba's cookbook. Great for a pasta sauce or to use as a dip for appetizers like mozzarella sticks or fried calamari.
Provided by sofiyababinov
Categories Sauce
Time 40m
Number Of Ingredients 10
Steps:
- 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. Stirring 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, ground pepper and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.
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