As the precious spinach-ricotta dumplings rested a bit before having a quick swim in their bath of boiling salted water the other night, I created a quick, easy and amazingly delicious, rich, roasted tomato marinara with just the slightest touch of spicy heat, a bunch of fresh herbs and an underlying hint of sweet, unexpected spice.  Delicious with the dumplings, as well as slathered onto a plate of angel hair pasta with lots of parmesan cheese and a hint of fresh pasto, and as a dip for garlicy French bread.

Recipe:

Homemade Marinara Sauce
Ingredients:
2 tablespoons olive oil
2 28 ounce cans of whole tomatoes in their juice
2 tablespoons tomato paste
6 sundried tomatoes, cut in half
1 small red onion, chopped
3 cloves garlic, sliced
2 carrots, chopped
1 celery stalk, chopped
2 dried bay leaves
1 tablespoon dried Italian seasoning
1 teaspoon smoked hot paprika
3/4 teaspoon red pepper flakes, or to your taste
1/2 teaspoon cinnamon
1/2 cup tomato sauce, like Cento
1 tablespoon Worcestershire sauce
1 1/2 tablespoons balsamic vinegar
1/2 cup basil leaves, packed and chopped
1/2 cup fresh parsley, packed and chopped
1 tablespoon fresh oregano, chopped
1 tablespoon salt and pepper each + more to taste

Preparation:
Heat the oil in a large Dutch oven over medium heat.  Add the onion, carrots and celery and cook until softened (about 5-7 minutes, stirring often). Add the garlic, sundried tomatoes and dried herbs. Stir to combine and cook for about 2 minutes then add the tomato paste and canned tomatoes.  Cook for another 2 minutes then add the spices, salt and pepper, tomato sauce, vinegar and Worcestershire sauce.  Bring to a boil then reduce heat to a simmer and simmer for 20 minutes adding the fresh herbs the last 5 minutes.  Using an immersion blender or food processor blend the sauce until smooth.  Adjust any final seasonings and keep on simmer until ready to serve.