Don’t let homemade pasta sauce intimidate you, this Copycat Carrabba’s Pomodoro Sauce is easier to make than you think. It is incredibly delicious and tastes just like the restaurant version. You’ll never reach for the jarred stuff again!
A good homemade pasta sauce is a must have recipe for every home cook. It’s just so versatile and there’s nothing more comforting than a big bowl of pasta with grated Parmesan cheese on top. This Copycat Carrabba’s Pomodoro Sauce is actually not difficult, just a few simple steps and you’ll think you’re at Carrabba’s!
Need more Copycat Recipes? Keep with the Carrabba’s theme and make a Copycat Carrabba’s Dessert Rosa Cake, Copycat Carrabba’s Creamy Parmesan Salad Dressing, or Copycat Carrabba’s Zucchini to go with this delicious pasta sauce.
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❤️ Why you’ll love this recipe
- Taste: This copycat recipe is super close to the real deal.
- Versatile: Serve this sauce with your favorite pasta, meatballs, or add in ground Italian sausage or beef, if you like.
- Ease: While certainly not as easy as opening a jar of pasta sauce, this homemade version of Carrabba’s Pomodoro sauce isn’t difficult to make. It just involves some chopping, mincing, and then it’s all off to a big pot to simmer away.
🥣 Ingredients needed
For this recipe, you will need:
- Yellow onion
- Extra virgin olive oil
- Garlic cloves
- Canned whole tomatoes in juice
- Salt and pepper
- Fresh basil
- Carrot: This sweetens the sauce without using sugar, you’ll remove it after cooking.
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🔪 Equipment needed
You’ll need a large pot or dutch oven for this recipe.
⏲️ Recipe instructions (step by step guide)
In a large pot, add the onion and olive oil. Cook over medium heat while stirring occasionally (image 1). Cook until the onion is golden brown and just about to caramelize (about 10-12 minutes) (image 2).
Add the garlic and cook for about one minute (image 3). Reduce the heat.
Pour the tomatoes and their juices into a food processor or blender. Blend well.
Add the tomatoes to your pot and reduce the heat to a simmer (image 4).
Add the whole carrot and cook for about 20 minutes and add salt and pepper to taste (image 5).
Add the fresh basil and cook for an additional five minutes (image 6). Remove the carrot and discard it. Use an emulsion blender to blend the sauce (image 7). Alternatively, you can let it cool down some and use your blender or food processor.
🥗 What to serve with this recipe
You could definitely make some more Copycat Recipes with this dish and even keep us the Carrabba’s theme! Pair this homemade pasta sauce with a fresh green salad topped with Copycat Carrabba’s Creamy Parmesan Salad Dressing and a side of Carrabba’s Bread and Olive Oil Dipping Sauce.
👩🏻🍳 Tips
- Be sure to remove and discard the carrot after cooking.
- You can freeze leftovers or make a double batch to freeze.
🥡 How to store leftovers
Store this pasta sauce in your fridge in an airtight container. It will last for about 4 days in your fridge. This sauce can also be frozen for up to 3 months.
More copycat recipes that you may like:
If you tried this Copycat Carrabba’s Pomodoro Sauce or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Carrabba’s Pomodoro Sauce
Equipment
- Large pot
- Food processor or blender
- Immersion blender
Ingredients
- 1 yellow onion finely chopped
- ¼ cup extra virgin olive oil
- 4 garlic cloves finely minced
- 1 can whole tomatoes in juice 28 ounces – do not drain
- ¼ cup chopped fresh basil
- 1 carrot with end removed
- salt and pepper to taste
Instructions
- In a large pot, add the onion and olive oil. Cook over medium heat while stirring occasionally. Cook until the onion is golden brown and just about to caramelize (about 10-12 minutes).1 yellow onion, ¼ cup extra virgin olive oil
- Add the garlic and cook for about one minute. Reduce the heat.4 garlic cloves
- Pour the tomatoes and their juices into a food processor or blender. Blend well.1 can whole tomatoes in juice
- Add the tomatoes to your pot and reduce the heat to a simmer.
- Add the whole carrot and cook for about 20 minutes and add salt and pepper to taste.1 carrot, salt and pepper to taste
- Add the fresh basil and cook for an additional five minutes. Remove the carrot and discard it. Use an emulsion blender to blend the sauce. Alternatively, you can let it cool down some and use your blender or food processor.¼ cup chopped fresh basil
Popeye says
I’m okay with adding sugar or honey to sweeten this instead of using a carrot. How much sugar would you use if you weren’t using the carrot?
Audrey says
I would start with a teaspoon of sugar then see if you’d like to add more to taste 🙂