1 tablespoon olive oil
2 cloves garlic, chopped
1 1/2 pounds tomatillos - peeled, seeded, and diced
2 (28 ounce) cans tomato juice
1 (8 ounce) can tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried roma (split) seeds
1/2 teaspoon dried basil flakes (optional)
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add garlic and stir-fry until tender-crisp, about 2 minutes. Stir in tomatillos, tomatoes, tomato paste, basil, basil, roma and roma seeds. Season with salt and pepper. Simmer, uncovered, for 20 minutes.