Homemade Vegan Marinara Sauce made with 9 different types of tomatoes. Made with all natural ingredients and a ton of garlic. Serve it in pasta recipes or as a pizza topping.

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.

Overhead view of a bowl of pasta with Marinara sauce and two forks on the side

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.

A glass bowl filled with homemade marinara sauce and topped with mint leaves for garnish

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.

Overhead view of all the ingredients needed to make the marinara sauce

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.

Overhead view of chopped tomatoes in a casserole dish - Marinara Sauce

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!!

Overhead view of tomatoes after being roasted - Marinara Sauce

Use this marinara sauce in a fettuccine pasta recipe.

How to make easy Marinara Sauce

The Magical 9 Tomato Marinara Sauce

Homemade Marinara Sauce made with freshly roasted tomatoes
Comment Belo!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine Italian
Servings 3 Cups
Calories 323 kcal


  • 4 Campari tomatoes
  • 1 yellow tomato
  • 2 tomatillos
  • 1 beefsteak tomato
  • 1 green tomato
  • 7 yellow grape tomatoes
  • 2 Roma tomatoes
  • 1 Vine ripened tomato
  • 6 cherry tomatoes
  • 1/2 red onion
  • 7 cloves garlic roughly chopped
  • 1/2 cup sweet vermouth if you have really sour tomatoes, use 1 cup of sweet vermouth
  • 1/4 cup extra virgin olive oil for roasting the tomato
  • 3 tsp olive oil for cooking
  • 1 tsp rosemary dried or fresh
  • 1 tsp parsley dried or fresh
  • 2 tsp basil dried or fresh
  • 2 tsp oregano dried or fresh
  • 1 tsp fresh ground pepper
  • 3 Thai Chili optional
  • 5 Mint Leaves 3 for the mariniara and 2 for garnish
  • 1 tsp salt for roasting the tomatoes
  • 3 tsp Kosher salt for cooking


  • Pre heat oven to 400 degrees
  • Chop all the tomatoes into large chunks
  • 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, stir the tomatoes to roast evenly
  • While the tomatoes are roasting, chop the garlic finely
  • Chop the onion finely
  • Chop the 3 mint leaves finely
  • Remove tomatoes from the oven and cool for 10 min
  • If there is too much water in the roasted tomatoes,remove some of it using a spoon
  • Blend the roasted tomatoes and set aside
  • In a medium pan, add the olive oil and wait until heated
  • Add the garlic cloves and let them to brown
  • Add the onions and red chili flakes.
  • When onions are browned, add sweet vermouth
  • When vermouth has burned away, add the chopped mint, herbs and black 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 (about 30 min)
  • Remove from heat and serve

For best results, refrigerate the sauce overnight.


    – Nutrition value is approximate
    – Refrigerate the marinara sauce overnight


    Calories: 323kcalCarbohydrates: 21gProtein: 4gFat: 23gSaturated Fat: 3gSodium: 3135mgPotassium: 888mgFiber: 5gSugar: 10gVitamin A: 2300IUVitamin C: 66.9mgCalcium: 70mgIron: 2.2mg
    Keyword How long to heat marinara sauce, how to make vegan marinara sauce, what kind of tomatoes to use in marinara sauce
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    1. 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!

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

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

      1. 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. 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.

      1. Thanks, P. I am working on making my pics better. Learning slowly on how to make them better. I will take your advice and lighten the left side a little more.

    6. 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.

      1. Thank you very much, P. Freezing tomatoes is a GREAT idea. Unlike me, I am sure you remember to thaw out the tomatoes about half hour before you start cooking.