Marinara Sauce – Magical Version

How to make Marinara Sauce? This version uses 9 varities of marinara sauce to make the delicious Italian Staple. Adding tons of garlic and sweet vermouth makes all the difference

So, why is this marinara sauce “magical”?  It came out so great despite having so many tomatoes that were past their prime. 

Do you tomatoes ever get to the point where they are really ripe and will begin rotting in the next minute if they are not used?


Just me then?

They had gotten very ripe and I almost thought of throwing them out.  Then, I thought better of it and decided that I should at least try to make something out of them.

I am a huge lover of pasta.  Pastas of any variety always gets my attention.  I have never said no to a vegetarian pasta recipe. 

Marinara sauce is such an integral part of any Italian recipe.  The beauty of a good marinara sauce is that it can be enjoyed be vegetarians, vegans and meat lovers alike. 

Italian food is all about family and sharing.  Different people from different walks of life can come together and share a simple meal of spaghetti with marinara sauce.  Everyone would go home happy.

That is why I decided to blend all tomatoes with all different kinds of flavors come together in this sauce. 

The oregano and basil were so perfect in this recipe.  I can’t believe how amazing the flavors rounded out. 

I put mint garnish and that caused some controversy.  Apparently mint doesn’t go well with marinara sauce? 

Personally, I loved it.  No complaints from me.

How to make Marinara Sauce? This version uses 9 varities of marinara sauce to make the delicious Italian Staple. Adding tons of garlic and sweet vermouth makes all the difference

There is the yellow tomato, green tomato, steak tomato, plum tomato, Campari tomato, yellow tomato and the tomatillo.  I wasn’t planning on using the yellow grape tomato and then changed my mind at the last minute

This particular marinara has a not-so-secret ingredient. 

Sweet vermouth!

I added a little sweet vermouth to this recipe to take away some of the tanginess from all the tomatoes.  It was a nice way to balance out the flavors without the use of sugar. 

The sweet vermouth is the perfect ingredient for that task. Don’t worry, the sweet vermouth burns off and you don’t have to worry about getting drunk.

How to make Marinara Sauce? This version uses 9 varities of marinara sauce to make the delicious Italian Staple. Adding tons of garlic and sweet vermouth makes all the difference

Your eyes are not deceiving you. That is actually a can of tomato sauce. Fresh tomatoes are great in taste for this recipe. However, the canned tomato sauce actually provides a little depth and texture to this recipe. You only need half a can for this recipe, but, it will do the trick.

See all that color and wholesome goodness of all those tomatoes? That color is so pleasing to the eye that you cannot stop looking at it.

Just look at all these variety of tomatoes.

Roast the tomatoes with nothing but salt and oil. You want to add the taste when the marinara is cooking. This way, all the ingredients have a chance to soak the spices

This is what the roasted tomatoes look like after thirty minutes in the oven. You will be tempted to just reach in there with your hands and pop one into your mouth, right from the baking dish. It is okay to do so, but, don’t be an idiot like me and forget that these tomatoes are HOT!!

Just look at all these variety of tomatoes.

When it comes to tomatoes, I foolishly tend to throw all logic out the window.

Greatest Magic Tricks In History.

How to make Marinara Sauce

The Magical 9 Tomato Marinara Sauce

Total Time: 1 hour

Yield: 3 Cups of Marinara Sauce

The Magical 9 Tomato Marinara Sauce


- 1 small Yellow tomato

- 2 small Tomatillos

- 1 beefsteak tomato

- 1 small green tomato

- 4 Campari tomatoes

- 7 yellow grape tomatoes

- 2 Roma tomatoes

- 1 Vine ripened tomato

- 6 cherry tomatoes

- 1/2 red onion

- 7 cloves of garlic

- 1/2 cup of sweet vermouth (if you have really sour tomatoes, use 1 cup of sweet vermouth)

- 1/4 cup of extra virgin olive oil for roasting the tomato

- 3 tsp of olive oil for cooking

- 1 tsp of rosemary, dried

- 1 tsp of parsley, dried

- 2 tsp of basil, dried (fresh if you have it)

- 2 tsp of dried oregano

- 1 tsp of fresh ground pepper

- 3 Thai chilies (optional)

- 3 mint leaves for the marinara

- 2 mint leaves for garnish (optional)

- 1 tsp of salt for roasting the tomatoes

- 3 tsp of kosher salt for cooking


  1. Pre heat oven to 400 degrees
  2. Chop all the tomatoes into large chunks. Since they are all eventually going to be dancing in the food processor, it doesn’t matter what size they are
  3. Chop the onion finely
  4. Chop the garlic finely
  5. Chop the mint leaves finely[
  6. Preparation
  7. In a baking pan, place all the tomatoes
  8. Drizzle with extra virgin olive oil and add 1 tsp of salt.
  9. Use your hands and mix the tomatoes well.
  10. Place in oven and roast for about 30 minutes
  11. Half way through their roasting process, you can stir the tomatoes so that they roast evenly
  12. If there is too much water being released by the tomatoes, you can remove some of it using a spoon
  13. After they are done roasting, remove from the oven and allow cooling for about ten minutes
  14. Transfer all the tomatoes and water from the baking dish to food processor and blend away. I like to blend until just very small chunks of the tomatoes are left
  15. In a medium pan, add the olive oil and wait until heated
  16. Add the garlic cloves and allow them to brown a little
  17. Add the onions and Thai chilies. Allow the onions to caramelize
  18. Add the sweet vermouth and allow some of the alcohol to burn off
  19. Add the chopped mint, oregano, parsley, rosemary, basil and pepper
  20. Add the tomato puree into this pan
  21. Lower the heat to very low and stir constantly
  22. Keep on the stove until the marinara has a thick consistency.
  23. Remove from heat and serve with your favorite pasta. Also makes for good homemade pizza sauce.
  24. Instead of topping with Parmesan cheese, try freshly grated Romano cheese
  25. For best results, refrigerate the sauce overnight.


  1. Sherry Ann says

    When I tried to Subscribe to your blog, the screen asked me to, ‘Please enter a value.’

    What is that? I could not get around it or beyond it!

    Please sign me up for your blog!

    Thanking you in advance for your time!

    • says

      Thank you, Sherry Ann. I am sorry to hear about your sign up issues. I have signed you up for the newsletter and you will receive an email to confirm your email address. i appreciate your participation and think you will like the recipe.s

  2. says

    So happy I found this post. You use a few different ingredients in your sauce that I am accustomed to, but I love it. I could sit and enjoy a big bowl of this. I know it will sound odd, but I bet this tastes utterly amazing the next day, cold out of the fridge.

  3. Martha Shops says

    Your writing is lovely! I cant wait to try this recipe and check out the rest of your blog. Pinning!

  4. Gwen Pansel says

    Lovely recipe. I do have several tomatoes that should be used. I even have black cherry tomatoes that works for this dish

    • says

      Thank you. We reside in Florida and therefore, the tomatoes are abundant year round. We get varieties from all over the country plus we happen to know some local tomato farmers who sell us their produce occasionally.

  5. P Gallagher says

    Your pictures are definitely getting better. This picture is setup well. Only, your left side of the pic is darker. Quick Photoshop should fix it.

  6. P Gallagher says

    love this recipe. It is very creative. I also like to freeze my tomatoes and use them in the winter when there aren’t too many fresh tomatoes to buy.


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