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Umami Marinara

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.