Tomato Broth - cooking recipe

Ingredients

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

Preparation

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.
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.