Steel Knife: With machine running, drop garlic through feed tube and mince. Stop machine. Add onions and carrot and process until minced. Heat oil in heavy 2 1/2 -quart saucepan over medium heat. Add minced vegetables and cook until beginning to soften, stirring occasionally, about 4 minutes. Mix in vermouth and simmer until most of liquid has cooked away, about 15 minutes. (Or to microwave: Combine oil and minced vegetables in 2-quart microwave casserole. Cook uncovered on High 4 minutes. Mix in vermouth. Cook mixture uncovered on High 8 minutes.) Steel Knife: Coarsely chop tomatoes using several on/off turns. Mix tomatoes, canned tomato liquid (if using), basil, oregano, salt and pepper flakes into vegetable mixture and simmer until thickened, stirring occasionally, 45 to 60 minutes, depending on amount of liquid. (Or to microwave: Add tomatoes and canned tomato liquid, if using, to vegetable mixture. Cook on High until thickened, about 20 minutes, stirring 4 times. Mix in basil, oregano, salt and pepper Lakes.) (Can be prepared ahead. Cover tightly and refrigerate 3 days or freeze 3 months. To rewarm, heat in saucepan over medium-low heat or in microwave, covered, on High 2 to 5 minutes, depending on amount of sauce.) Makes about 3-1/2 cups.

To can it: Process the filled jars in a pressure canner at 15 pounds pressure, for 25 minutes (quarts) or 20 minutes (pints). When the processing time is done, allow the pressure to return to 0. Wait 10 minutes and then carefully open the canner lid.