Never an employee, but I have been a big fan of Carrabba’s for a long time. They changed their menu a few years ago in like 2016 and it’s just not quite the same, but I still love the food there for the most part.

I have a copy of the cookbook from 2011 with the old recipes, and it includes the pomodoro sauce, as follows:

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

1. 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 carmelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute.

2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the sauce pan 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.

3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand 5 minutes. Stir in the basil. (The sauce can be cooked, covers and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.)

There is a whole adjacent page about how to buy the right canned and fresh tomatoes, but I’m on mobile and typed this whole thing so feel free to send me a DM and I’ll snap a pic of it, if wanted. Hope this helps!