Fresh Tomato And Basil Sauce

• 1/2 c. (1 stick) butter
• 2 large cloves garlic, minced
• 3 medium ripe tomatoes (1 lb.), seeded and cut into 1 inch cubes
• 1/4 c. dry white vermouth
• 1/4 c. chicken broth
• lots of freshly ground black pepper
• salt
• 2/3 c. roughly chopped fresh basil leaves plus 3 Tbsp. for garnish
• grated Parmesan cheese

1. Melt butter in a medium noncorrosive skillet.
2. Add garlic and tomatoes and cook for 5 minutes, or until tomatoes are softened. Add vermouth and cook on high heat until slightly thickened, about 4 minutes.
3. Add broth and continue to cook on high heat for 2 minutes longer, or until sauce thickens slightly.
4. Stir in pepper, salt and basil.
5. Taste for seasoning.
6. Toss with hot pasta in a serving bowl and garnish with basil.
7. Pass grated Parmesan cheese for each person to sprinkle to taste.
8. Serves 4.

butter, garlic, tomatoes, chicken broth, lots of freshly ground black pepper, salt, fresh basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917534 (may not work)