2 tomatoes
1/4 onion, chopped
2 cloves garlic, chopped
1/2 c. water
8 oz. pkg. vermicelli pasta
salt to taste
2 tbsp. oil
8 c. chicken stock

Puree tomatoes, onion, garlic and water in a blender. Strain and set aside. Heat oil in large saucepan or Dutch oven. Break up pasta in hands and add to pot. Stirring constantly until pasta is just turning golden. Pasta will brown quickly. Add tomato puree. Boil for 3 minutes, stirring constantly. Add stock. Bring back to a boil. Cover and cook over medium-low heat for 10-15 minutes. Add salt if necessary.