Instructions: To clean the squid: cut off the tentacles and reserve. Cut off and discard the mouth which is in the center of the tentacles. Under cold running water, peel off the outer skin and discard. Squeeze the body to push out the insides, pulling off the head when the insides are out. Pull out the center bone (it looks like a piece of clear plastic) and discard. Turn the body inside out and rinse well. Turn back and rinse. Dry on paper towels.

Chop the tentacles coarsely in the food processor. Add the garlic, parsley, oregano, salt, and peppre. Process until blended. Add the bread crumbs and one tb of the oil. Mix well. Fill the bodies of the squid. Fill between half and three quarters full. If you over fill them they will burst when cooking. Either skewer them closed or shut with toothpicks or roughly stitch with cotton thread and a needle. Heat remaining olive oil in a skillet and add the squid. Turn often to prevent sticking. Cook until lightly browned. Add the vermouth and saute until the wine has nearly evaporated. Add the crushed tomatoes and simmer 20 minutes, uncovered.

Serve warm.

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