2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1⁄4 cup tomato paste
1⁄4 teaspoon pepper
In saucepan, heat oil over medium heat.
Cook onions and garlic until softened.
Add tomatoes, stock, tomato paste and pepper.
Bring to a boil.
Reduce heat and simmer for 15 minutes or until slightly thickened.
Using immersion blender or food processor, puree (optional).