Ingredients:
- 1 tbsp. extra-virgin olive oil
- 3 garlic cloves, coarsely chopped
- 1/4 tsp. red pepper flakes (optional)
- 1 (28 oz.) can unsalted diced tomatoes
- 2 tbsp. fresh basil
- 2 (5.5 oz.) cans low-sodium vegetable juice
- salt
- freshly ground pepper
Makes 4 Servings (1 cup per serving)
Heat the oil in a medium saucepan over medium-low heat. Add garlic and red pepper flakes, if using; stir occasionally until softened, about 3 minutes. Add tomatoes with juice, basil and vegetable juice. Increase heat to medium and simmer for 15 minutes. Season with salt and pepper.
WW POINTS VALUE: 1 pt.
Note: This recipe appears in The South Beach Diet Quick and Easy Cookbook. This is a wonderful dish that can be made for brunch, lunch and dinner or even an appetizer. The smell of tomatoes, garlic and basil will bring you back to Italy (or little Italy). Basil is always the key to making a delicious Italian dish! I also recommend using fresh garlic instead of minced garlic for a more flavorful bite.
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