8
Crush canned tomatoes by hand or using fork.", "Set burner to medium heat and add 1 tbsp reserved sun dried tomato olive oil and 1 tbsp butter to Dutch oven. Once the butter has melted, add diced 1/2 onion and just enough salt to sweat them. Cook about 5-7 minutes until the onion has softened, but is still mostly opaque.", "Add grape tomatoes and a *splash (1-2 tbsp) of Vermouth and cover. Cook 5 minutes until tomatoes have softened and wrinkled a bit.", "Uncover and add red pepper and sun dried tomatoes. Cover and cook another 2-3 minutes.", "Uncover and clear a spot on the bottom of the Dutch oven free from the other ingredients. Add 1 tsp olive oil and add minced garlic. Cook 30 seconds-1 minute until fragrant and then mix in to the rest of the ingredients.", "Add 1/2 cup of vermouth to pan and scrape up browned bits off the bottom of the pan. Cook until evaporated, about 1 minute or so.", "Add canned tomatoes, the other 1/2 of the onion, and remaining 4 tbsp butter to Dutch oven. Lower burner so that tomatoes bubble at a low simmer. Continue to lightly crush the tomatoes, leaving some chunks for texture.", "After 20 minutes, add Parmigiano Reggiano rind to the pot and continue to simmer for 20-25 minutes until thickened to your desired level.", "Remove the Parmigiano Reggiano rind and 1/2 onion. Check for salt and pepper and add to taste- given the amount of salt in the sun dried tomatoes and roasted pepper, you may not need to add any.", "Serve over 1 lb. cooked pasta with freshly grated Parmesan cheese, or on top of toasted bread slices with Parmesan shavings for an appetizer."]
