1/4 cup olive oil
2 cups red onion — chopped
1 1/2 pounds sweet red peppers — chopped
1 tablespoon garlic — minced
1 1/2 pounds ripe tomatoes — peeled, seeded
— & chopped 1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried thyme
1 1/4 teaspoons marjoram
1/2 teaspoon dried basil
2 bay leaves
2 cups canned chicken broth — diluted w/
— 2 cups water 1 teaspoon ground cumin
1 1/4 tablespoons fresh ginger — peeled and minced
salt and fresh ground pepper — to taste
1. Heat oil in a large pot. Add the onion, sweet red pepper and garlic and coat with olive oil. Reduce heat and cover, stir occasionally until onion and pepper are soft, about 30 minutes.
2. Remove the cover and stir in tomatoes, herbs, bay leaves, chicken broth, cumin, ginger salt, and pepper. Increase heat and bring to a boil, then simmer on low heat for 30 minutes.
3. Remove from heat and cool for 20 minutes, then transfer to a blender and puree. After cooling, may be refrigerated for up to 2 days. Reheat over low heat.