Ingredients (yields approx. 3 cups)
Begin by preparing all the diced ingredients. Add all but the last three ingredients to a food processor and pulse until well-blended and a texture you like. Heat up the oil in a 3 quart sauce pan under medium-high heat and add the onions. Once the onions are translucent, pour in the vermouth and cook for 1 minute. Add the tomato mixture. Bring to a boil. Reduce heat to medium-low and simmer for at least 30 minutes, stirring occasionally. Serve warm with sliced focaccia bread sticks or refrigerate for up to 1 week for use over pasta or polenta.