Umami Marinara

by Rachael Ray 2:43 PM, December 7, 2017

Aired December 8, 2017

Serves Makes about 3 1/2 cups

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.