Marinara sauce from Bobby at Home: Fearless Flavors from My Kitchen (page 126) by Bobby Flay and Stephanie Banyas and Sally Jackson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delta558 on April 25, 2026

    Cooked to go with the chicken parm in this book. Well definitely make again. I used same ingredients but seasoned to my taste (more red pepper and herbs) & browned onions, used canned crushed tomatoes and browned tomato products to reduce acid and enhance sweetness.

  • averythingcooks on April 29, 2022

    This is a very tasty marinara with lots of garlic & 3 different fresh herbs. I did add a splash of red wine to the aromatics and my habit is to crush whole tomatoes with my hand before adding to a sauce but otherwise I made it as written. A 1/2 recipe (with added meatballs) made enough for 2 dinners (serving 2 each) and a small container for the freezer for 1. I actually thought this might be the same recipe that appears in Throwdown, but there are some small differences and I do like this one better.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.