Marinara Sauce - Carrabba's Italian Grill

By Thom7747

Mariners (that is, fishermen) would make this quick sauce onboard ship as a cooking medium for seafood. It is nicely spiced with red pepper flakes and oregano, and we hope that you try it with the anchovies, which add extra flavor without a fishy taste--we promise.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 scallions, white and green parts, finely chopped
• 2 anchovy fillets in oil, drained and finely chopped
• 4 garlic cloves, minced
• 1/4 cup hearty red wine, such as Citra Motepulciano
• 1 can (28 ounce) whole tomatoes in juice
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed hot red pepper flakes
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from testing-1000vr.blogspot.com

Preparation

Step 1

1. 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, and garlic and cook, stirring occasionally, until the garlic is fragrant, about 1 minute.

2. 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 medium-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.)