Ingredients
28 oz canned diced tomatoes, not drained
2 tbsp dried onion flakes
2 to 3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tbsp dried cilantro
1 low fat chicken bouillon cube
1/4 cup water
salt and pepper (to taste).
Instructions
1. Dissolve chicken brouillon in water. Mix all ingredients.
2. With a hand blender or food processor, puree al ingredients until desired texture is reached.
3 Let stand for at least one hour before serving to meld the herb flavours.
May be served hot or cold.
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