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

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 for 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.