In a saucepan, saute garlic in olive oil on medium
heat for 1 minute - being careful not to burn the
garlic. Add the crushed tomatoes. Add the whole
tomatoes one at a time, squeezing them into the
pan to break them up. Add the juice from the
whole tomatoes, as well. Add chicken stock, salt,
pepper and sugar. Cook the soup on medium at a
simmer for 10 minutes.
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