---------- Recipe via Meal-Master (tm) v8.03
  Categories: Soups, Vegetarian
       Yield: 6 servings
       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
   From: Gourmet Vegetarian Feasts, by Martha Rose
   Shulman, 1989.
   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 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.
   Posted by Lawrence Kellie. Reposted by Fred Peters.