Tomato Broth

• 2 tablespoons olive oil
• 1/4 onion, cut into small dice
• 2 garlic cloves, cut into thin slices
• 1 sprig thyme
• 1 sprig marjoram
• 8 ounces tomatoes, ripe, cored and cut into small dice
• 1/2 teaspoon peppercorn, whole black
• 2 cups broth (vegetable or water)
• salt
• black pepper, freshly ground to taste

1. Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
2. Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.

olive oil, onion, garlic, thyme, marjoram, tomatoes, peppercorn, broth, salt, black pepper

Taken from www.food.com/recipe/tomato-broth-361529 (may not work)