Ingredients
3 medium garlic cloves
2 medium onions, peeled, quartered
1 carrot, peeled, cut into1-inch pieces
1/4 cup olive oil
1 cup dry vermouth
1 28 ounce can tomatoes
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Preparation
Steel knife: With machine running, drop garlic through feed tube and mince. Stop machine. Add onions and carrot and process until minced.
Heat oil in heavy 2 1/2 quart saucepan over medium heat. Add minced vegetables and cook until beginning to soften, stirring occasionally, about 4 minutes. Mix in vermouth and simmer until most of the liquid has cooked away, about 15 minutes.
Steel Knife: Coarsely chop tomatoes using several on/off turns.
Mix tomatoes, canned tomato liquid, basil, oregano, salt and pepper flakes into vegetable mixture and simmer until thickened, stirring occasionally, 45 to 60 minutes, depending on amount of liquid. Can be prepared ahead. Cover and refrigerate 3 days or freeze for 3 months. To rewarm, heat in saucepan over medium-low heat or in microwave, covered, on High 2 to 5 minutes, depending on amount of sauce.
