Tomato Broth

2 tablespoons olive oil
1/4 small onion, cut into small dice
2 small clove garlic, cut into thin slices
1 sprig thyme
1 sprig marjoram
8 ounces ripe tomatoes, cored and cut into small dice
1/2 teaspoon whole black peppercorns
2 cups vegetable broth (may substitute water)
Freshly ground black pepper

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 until the mixture becomes pastelike.

Add the vegetable broth; 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.

from the Washington Post.