3 med. garlic cloves
2 med. onions, peeled & quartered
1 med. carrot, peeled & cut in 1" slices
1/4 c. olive oil
1 c. dry vermouth
1 (28 oz.) can tomatoes
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. dried red pepper flakes

Or 2 pounds fresh tomatoes, peeled & quartered.

Combine garlic, onions and carrots in a 2 quart microwave casserole. Add the olive oil. Cook, uncovered on high for 4 minutes. Mix in the vermouth. Cook mixture, uncovered on high for 8 minutes. Mix in the tomatoes, basil, oregano, salt and red pepper flakes. Cook on high until thickened, about 20 minutes, stirring 4 times. NOTE: Can be prepared 3 days ahead or frozen for 3 months. 2 1/2 cups.