Side Dishes

Bobby Flay Marinara Sauce Recipe

This Bobby Flay Marinara Sauce recipe is a rich and zesty recipe, which uses stewed tomatoes and white wine. It’s the perfect classic pasta sauce, ready in about 40 minutes.

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Bobby Flay Marinara Sauce Ingredients

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine

How To Make Marinara Sauce

Prepare the Sauce Base: Place stewed tomatoes, tomato paste, parsley, garlic, oregano, salt, and black pepper in a food processor or blender. Blend until the mixture is smooth.
Cook the Onions: Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely diced onion and cook until softened, about 2-3 minutes.
Combine and Simmer: Stir in the blended tomato mixture from the food processor and the white wine.
Thicken the Sauce: Bring the sauce to a simmer, stirring occasionally, for about 30 minutes, or until the sauce has thickened to your desired consistency.

Recipe Tips

Why blend the tomatoes first? This recipe creates a very smooth, restaurant-style sauce by blending all the herbs and aromatics right into the tomato base. This is different from a “rustic” marinara where you would see chunks of tomato and onion.
What’s the purpose of the white wine? The white wine adds a bright, acidic, and complex flavor that cuts through the richness of the tomato paste. Be sure to let it simmer for the full 30 minutes to cook off the alcohol.
Can I use fresh tomatoes instead of canned? You can, but canned tomatoes (like San Marzano) provide a very consistent, deep flavor. If using fresh tomatoes, you would need to peel and seed them first, and you might need to cook the sauce longer to thicken it.
Can I make this sauce spicier? Yes. A classic way to add heat is to add 1/4 to 1/2 teaspoon of red pepper flakes to the olive oil with the onions in Step 2.

What To Serve With Marinara Sauce

This classic sauce is the perfect base for countless Italian-American dishes.

Tossed with spaghetti and meatballs
As a base for Chicken or Eggplant Parmesan
As a dipping sauce for garlic bread or mozzarella sticks
As a pizza sauce

How To Store Marinara Sauce

Refrigerate: Let the sauce cool completely, then transfer it to an airtight container or glass jar. It will stay fresh in the refrigerator for 5-7 days.
Freeze: This sauce freezes perfectly. Let it cool completely, then pour it into freezer-safe containers or heavy-duty zip-top bags. It will last in the freezer for up to 6 months. Thaw in the refrigerator overnight.

Bobby Flay Marinara Sauce Nutrition Facts

(Per 1/2 cup serving, assuming 6 servings)

Calories: ~180 kcal
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 980mg
Total Carbohydrate: 12g
Dietary Fiber: 3g
Sugars: 7g
Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between stewed and crushed tomatoes?

Stewed tomatoes are whole peeled tomatoes that have been cooked and packed in juice with other seasonings (like onion, celery, and pepper). This recipe uses them for their pre-cooked, sweeter flavor.

What’s a good substitute for white wine?

If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth.

My sauce tastes a bit bitter. How do I fix it?

Tomatoes can sometimes be acidic or bitter. You can easily balance the flavor by stirring in a pinch of sugar (or 1/2 teaspoon of honey) at the very end of the cooking.

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