Spicy Marinara

Ingredients (yields approx. 3 cups)
  • 28 oz can diced tomatoes, or 1 1/2 pounds of fresh tomatoes, diced
  • 10 oz can tomato paste
  • 4 garlic cloves, chopped
  • 1 1/2 teaspoons crushed chili flakes (reduce by half for less heat)
  • 2 1/2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh parsley, roughly chopped
  • 1 cup yellow onion, diced
  • 1 1/2 tablespoons of olive oil
  • 1/3 cup of vermouth (or white wine)

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.