Lg. can tomatoes (pour off juice into saucepan)
1/2 tsp. red pepper (cayenne)
2 lg. cloves garlic, crushed (or 1/4 tsp. dry)
4 tbsp. cooking oil
3/4 tsp. salt
1/4 tsp. black pepper
1 tsp. vinegar
1/2 tsp. cilantro (dry)

Bring tomato juice and spices to a boil. Add chopped tomatoes. Refrigerate and let sit 24 hours.