1 C.(2 sticks) butter
6 to8 large cloves garlic, minced
20 to 25 ripe plum tomatoes, skinned, seeded
and cut into cubes.
1/2 C. dry white vermouth
1/2 C. chicken stock
Lots of freshly ground pepper
Pinch of salt
1/2 C. chopped fresh Basil leaves
Grated Locatelli Romano cheese

To seed and peel tomatoes: Place a few at a time in boiling hot water for a bout 1 minute. Have a bowl filled with water and ice. Place the tomatoes from the boiling water to the ice water. This I have found makes it a lot easier to peel. To seed the tomatoes just squeeze and then cut into cubes.

To make the sauce: Melt the butter in a non stick skillet. Add garlic and tomatoes and cook for 5 minutes, until tomatoes are softened. Add vermouth and cook on high heat until sauce begins to thicken, about 5 or 6 minutes. Add the chicken stock and continue to cook on high heat for about 3 more minutes. Add pepper, salt and basil. Taste for seasoning. If you enjoy the taste of the vermouth you may add another 1/8 or 1/4 cup. Also if sauce is too thick add a little more chicken stock. Serve over the pasta of your choice. Sprinkle with the Romano cheese