Marinara Sauce

Makes 3 1/2 cups
3 medium garlic cloves
2 medium onions, peeled, quartered
1 medium carrot, peeled and cut into 1-inch pieces
1/4 cup olive oil
1 cup dry vermouth
1 28-ounce can tomatoes, drained, reserved liquid or 2 pounds fresh tomatoes, peeled, seeded and quartered
1 teaspoon dried basil
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon dried red pepper flakes

Using a food processor, mince garlic. 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 liquid has cooked away, about 15 minutes.

Using a food processor, coarsely chop tomatoes using several on/off turns. Mix tomatoes, canned tomato liquid (if using), basil, oregano, salt and pepper flakes into vegetable mixture and simmer until thickened, stirring occasionally 45 to 60 minutes, depending on amount of liquid.
Just deliciously scrumptious.