Ingredients

The following ingredients have 3 Servings
  • 1 yellow tomato
  • 2 tomatillos
  • 1 beefsteak tomato
  • 1 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 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)

Instruction

  • 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