1 tablespoon olive oil
2 cloves garlic, chopped
1 1/2 pounds tomatillos - peeled, seeded, and diced
2 (28 ounce) cans tomato juice
1 (8 ounce) can tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried roma (split) seeds
1/2 teaspoon dried basil flakes (optional)
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add garlic and stir-fry until tender-crisp, about 2 minutes. Stir in tomatillos, tomatoes, tomato paste, basil, basil, roma and roma seeds. Season with salt and pepper. Simmer, uncovered, for 20 minutes.
Thanks, Denise! I added these to my recipe box, and I couldn't wait to see what flavors and macros could be squeezed out of a mere ingredients cube! What a treat! These ingredients are simple to make, and when I was in the mood to use them up, I did just that! :-) While stewing these, I sliced an Ritz cracker/crackle cracker into 2"x4" pieces, wrapped in foil and baked. No ice chips! No cookies! No sheets -- just foil and plastic wrap. Even the crackers nearly scorched throughout the cooking process. They were the epitome of ease and ready to be stuffed!
Outstanding soup!! I chopped some mushrooms, added some spinach and tomato paste to a la carte size cans of stewed tomatoes, then added my preferred ingrediants: basil, sugar, red pepper, fresh basil, oregano, fresh Greek yogurt and salt. Delish!! Thanks :)
4.0
⭐