Umami Marinara

• 3 tablespoons EVOO – Extra Virgin Olive Oil
• 3 anchovy filets
• 3 cloves garlic, grated or finely chopped
• 3 tablespoons sun-dried tomato paste
• 1/2 cup sweet vermouth or red wine
• 1/2 cup chicken stock or water
• 1 teaspoon dried oregano or marjoram
• 1 teaspoon (1/3 palmful) red chili flakes
• 1 28-ounce can crushed Italian tomatoes

Heat EVOO in a saucepan or deep skillet over medium heat. Melt anchovies into oil, add garlic and stir a minute. Add paste and stir a minute more. Add vermouth or wine and stir then add stock or broth and oregano or marjoram, chili flakes and tomatoes. Simmer sauce 20 minutes to combine flavors.