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.
