Fresh Tomato Sauce & Vermicelli

24 large, ripe Italian plum tomatoes, peeled, seeded, and diced (drain and save juices)
1 small yellow onion, diced small
2 cloves garlic, minced
1/4 C fresh basil, chopped
6 C hot cooked vermicelli (about 10 oz uncooked)

Sauté the onion and garlic for 6 to 8 minutes, or until the onion is tender. Add the drained tomato juices and simmer over low heat for 5 to 10 minutes. Stir in the tomatoes and simmer for 1 hour, stirring occasionally. Serve over vermicelli.