Instead of vermouth, you can use red wine, or 1 teaspoon balsamic vinegar. If you have fresh herbs like basil or oregano, you can throw some of those in, too and reduce the dried ones accordingly.
1 14.5 ounce can diced tomatoes (I alternate between fire-roasted and Italian ones)
1 teaspoon olive oil
3 or 4 fat garlic cloves, minced (about 2 tablespoons)
1 tablespoon tomato paste (I like the double concentrated kind)
1 tablespoon vermouth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt to taste (about 1/4 teaspoon)
pinch of red pepper flakes
pinch of freshly ground black pepper
Drain tomatoes over a small bowl and reserve the drained juice for another use.* Heat olive oil to medium in a skillet. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes and remaining ingredients and stir. Raise heat until sauce bubbles around the edges and then turn down heat to low. Cook until vermouth cooks off, about 5 minutes. Mash with a potato masher or large wooden spoon.
Makes enough for 4 individual pizzas or two large ones.
*If you have some tomato-based soup, chili or curry in the freezer, you can add the drained tomato juice to the top.