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.
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.
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.
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.
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!!
When it comes to tomatoes, I foolishly tend to throw all logic out the window.
How to make 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
- Pre heat oven to 400 degrees
- 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
- Chop the onion finely
- Chop the garlic finely
- Chop the mint leaves finely[
- In a baking pan, place all the tomatoes
- Drizzle with extra virgin olive oil and add 1 tsp of salt.
- Use your hands and mix the tomatoes well.
- Place in oven and roast for about 30 minutes
- Half way through their roasting process, you can stir the tomatoes so that they roast evenly
- If there is too much water being released by the tomatoes, you can remove some of it using a spoon
- After they are done roasting, remove from the oven and allow cooling for about ten minutes
- 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
- In a medium pan, add the olive oil and wait until heated
- Add the garlic cloves and allow them to brown a little
- Add the onions and Thai chilies. Allow the onions to caramelize
- Add the sweet vermouth and allow some of the alcohol to burn off
- Add the chopped mint, oregano, parsley, rosemary, basil and pepper
- Add the tomato puree into this pan
- Lower the heat to very low and stir constantly
- Keep on the stove until the marinara has a thick consistency.
- Remove from heat and serve with your favorite pasta. Also makes for good homemade pizza sauce.
- Instead of topping with Parmesan cheese, try freshly grated Romano cheese
For best results, refrigerate the sauce overnight.