1 T. olive oil
3 garlic cloves, minced
1 t. red pepper flakes
1 t. oregano, dried
2 cans tomatoes, whole, peeled, drained and rinsed (28 oz. each)
1 can vegetable stock, reduced sodium (14 oz)
2 c. water
Heat olive oil in a stock pot. Add garlic, red pepper and oregano. Saute' until garlic simmers. Crush the tomatoes with your hands over the stock pot. Add the vegetable stock and water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Makes 10-1 c. servings.
Nutrition Information: 50 calories; 2 g fat; 0 mg cholesterol; 360 mg sodium; 8 g carbohydrates; 2 g fiber; 1 g protein.