Kim's Amazing not Just Every Day Creamy Tomato Sauce

• 4 ounces sun-dried tomatoes (oil packed, drained and chopped)
• 3 ounces pancetta (diced fine)
• 23 cup vermouth
• 4 tablespoons white wine
• 2 bay leaves
• 4 12 cups crushed tomatoes (San Marzano or any good quality canned crushed tomato)
• 1 cup tomatoes (fresh, cherry and cut in quarters)
• 1 12 cups onions, diced fine
• 4 tablespoons minced garlic
• 2 teaspoons dried oregano
• 1 14 cups heavy cream
• 1 teaspoon red pepper flakes (to taste, go lighter if needed)
• 4 tablespoons tomato paste
• 1 teaspoon olive oil
• 2 tablespoons fresh basil
• 1 tablespoon fresh parsley
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

1. Pancetta -- In a big pot saute pancetta, onion, red pepper flakes and bay leaf in the olive oil until onions are soft and pancetta is brown.
2. Add a pinch of the salt and cook until everything is combined.
3. Add the garlic and cook just to coat everything.
4. Sauce -- Next, add tomato paste, fresh tomatoes,and sundried tomatoes and cook another 3-4 minutes.
5. Then add the vermouth and cook until most of the liquid has reduced, 4 minutes or so.
6. Add most of the crushed tomatoes reserve 1/2 to add at the end and the dried oregano, cover and simmer about 30 minutes.
7. Finish touch -- Once the sauce gets nice and thick remove the bay leafs and stir in cream, white wine, fresh herbs and check for seasoning, salt and pepper to taste.
8. Add in the remaining 1/2 cup of crushed tomatoes and cook another 10-15 minutes and it is ready to use.

tomatoes, pancetta, vermouth, white wine, bay leaves, tomatoes, tomatoes, onions, garlic, oregano, heavy cream, red pepper, tomato paste, olive oil, fresh basil, parsley, kosher salt, ground black pepper

Taken from www.food.com/recipe/kims-amazing-not-just-every-day-creamy-tomato-sauce-385406 (may not work)