Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

Logo

Logo

Pomodoro Sauce


POMODORO SAUCE
Carrabba's Recipe

1 yellow onion, finely chopped
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 (28 oz) can whole tomatoes in juice
kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh basil

Combine the onion and oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan 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 20 minutes. Season with salt and pepper. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand 5 minutes. Stir in the basil.

Notes: 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.

No comments:

Post a Comment