Diavolo Sauce




Ingredients:

3 tablespoons extra virgin olive oil
4 cloves garlic, chopped
2 fresno chile peppers, thinly sliced
1 small red onion, finely chopped
salt
1/2 cup dry sherry or dry vermouth
2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
1 teaspoon dried oregano or marjoram
1 cup fresh basil leaves (about 20), torn
1/4 cup fresh flat-leaf parsley leaves, chopped

Directions:

Heat the olive oil in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.



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