Ingredients
- 2 bay leaves
- 475 ml water
- 450 gr ripe tomatoes (peeled)
- 400 gr sweet peppers (red chopped)
- 475 ml chicken broth w (canned diluted)
- 240 gr onion (red chopped)
- 60 ml olive oil
- 20 gr ginger (fresh peeled)
- 8 gr garlic (minced)
- 3 gr thyme (dried)
- 2 gr cumin (ground)
- 1 gr rosemary (dried)
- 1 gr marjoram
- 1 gr basil (dried)
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.
