1 clove of garlic cut in pieces (I grated 3 mega cloves* on my microplane.)
15-20 mini carrots
1-2 celery stalks
1 large (28 oz) can peeled puree tomatoes (Recommended: Pastene Kitchen Ready)
1 small (8 oz) can of tomato sauce (Recommended: Hunts)
2 chicken bullion cubes
2 tsp sugar
little less then 1 tbs each of: parsley, oregano, basil
1 small can of water (use the tomato sauce can), or add more if you want to make it thinner.
~Cover bottom of pot with olive oil. Separate onions pieces and garlic and brown in oil over med heat. Do not burn.
~Chop carrots and celery very fine (or use food processor). Add to hot oil and brown.
~Once softened, add in peeled puree tomato's, stir, then add tomato sauce, stir, followed by water, stir.
~Add in bullion cubes, stir, sugar, stir, and spices (individually) and stir.
~Simmer on medium for at least one hour.
Double recipe for 4 or more people.
*After my husband tried it, he asked if I put any garlic in, which is a clear sign that I did not use nearly enough. I'll try my hand at roasting garlic and try adding that for more flavor.