- 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
- 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.