Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Canned Tomatoes Sea salt and pepper to taste
3 To 4 Cloves Garlic 1/4 ts Thyme
1 tb Safflower or olive oil 1/2 ts Marjoram
1 Onion, chopped 4 oz Whole wheat vermicelli
1 tb Tomato paste

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.

Drain tomatoes and retain liquid. Return liquid to the can (or cans)
and add enough water to fill. Put tomatoes through the medium disk
of a food mill, or puree and put through a sieve

Heat oil in a heavy-bottomed soup pot and saute onion with 2 cloves
of the garlic until onion is tender

Add tomato puree and cook 10 minutes, stirring. Add more garlic and
the liquid from tomates. Add the tomato paste, salt and pepper to
taste, and marjoram and thyme. Bring to a simmer and add vermicelli

Cook until vermicelli is al dente. Taste again and add more garlic as
desired. Serve.

Posted by Lawrence Kellie. Reposted by Fred Peters.

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