Preheat oven to 325 degrees F.

Cut the tomatoes into chunks and spread out on a half-sheet baking pan.

Sprinkle chopped garlic and basil all over the tomatoes.

Pour olive oil lightly over the tomatoes.

Sprinkle salt and pepper over everything.

Place baking sheet in oven.

Check the tomatoes after about 2 hours to make sure they're not burning.

If they haven't gotten any blackening at all, let them go for another hour or two, checking occasionally.

When the tomatoes are done to your liking, remove from oven.

Process them through a food mill to remove seeds and skins. If you don't have a food mill, try pressing the tomatoes through a mesh sieve using a rubber spatula.

Pour tomato pulp into a large saucepan and add vermouth/wine, then add water to reach desired consistency (probably anywhere from 2-4 cups).

Bring this to a boil, reduce to simmer, and cook for an hour.

Use it as the base for further additions for pasta or pizza sauce as you like.

Add some oregano and thyme to this for sauce to pour over cheesy polenta and Italian sausages for dinner.