Marinara Sauce (Vegetarian)

Directions

1. 1
   Pre heat oven to 400 degrees
2. 2
   Chop all the tomatoes into large chunks. Since they are all eventually going to be dancing in the food processor, it doesnt matter what size they are
3. 3
   Chop the onion finely
4. 4
   Chop the garlic finely
5. 5
   Chop the mint leaves finely[In a baking pan, place all the tomatoes
6. 6
   Drizzle with extra virgin olive oil and add 1 tsp of salt.Use your hands and mix the tomatoes well.
7. 7
   Place in oven and roast for about 30 minutes
8. 8
   Half way through their roasting process, you can stir the tomatoes so that they roast evenly
9. 9
   If there is too much water being released by the tomatoes, you can remove some of it using a spoon
10. 10
    After they are done roasting, remove from the oven and allow cooling for about ten minutes
11. 11
    Transfer all the tomatoes and water from the baking dish to food processor and blend away. I like to blend until just very small chunks of the tomatoes are left
12. 12
    In a medium pan, add the olive oil and wait until heated
13. 13
    Add the garlic cloves and allow them to brown a little
14. 14
    Add the onions and Thai chilies. Allow the onions to caramelize
15. 15
    Add the sweet vermouth and allow some of the alcohol to burn off
16. 16
    Add the chopped mint, oregano, parsley, rosemary, basil and pepper
17. 17
    Add the tomato puree into this pan
18. 18
    Lower the heat to very low and stir constantly
19. 19
    Keep on the stove until the marinara has a thick consistency.
20. 20
    Remove from heat and serve with your favorite pasta. Also makes for good homemade pizza sauce.Instead of topping with Parmesan cheese, try freshly grated Romano cheese