This is a “Recipe Off-Roading” variation on Marcella Hazan’s Tomato Sauce with Onion & Butter.
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<br />The addition of the sun dried tomatoes, roasted red peppers, vermouth, and Parmesan rind provide some depth in a salute to my mother’s 2-day sauce, and the grape tomatoes add fresh sweetness. Toss the sun dried tomatoes in a food processor for less meatiness, and use an immersion blender to blend it at the end if you prefer a more uniform texture. You can also add an additional cup of vermouth when you add the parmigiano reggiano rind if you like slightly looser “gravy” style sauce.
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