Ingredients

• 3 tablespoons butter
• 1 teaspoon minced garlic
• 16 roma (plum) tomatoes, chopped
• 1/2 cup chicken stock
• 1/3 cup dry vermouth
• 2 tablespoons fresh basil, chopped

Instructions

1. In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary. Cook over medium heat until bubbly. Stir in Vermouth and cook 5 minutes more. Mix in basil just before serving.