Tomato-Less Spaghetti Sauce - cooking recipe

Ingredients

5 red peppers, seeded and chopped
1 large sweet onion, chopped
10 garlic cloves, peeled but left whole
2 tablespoons olive oil
1/4 cup water
1 (14 ounce) can chicken broth
1 teaspoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon thyme
salt
pepper

Preparation

Preheat oven to 350.
Place peppers, onion and garlic cloves into a 9\" x 13\" pan.
Drizzle with olive oil and toss well.
Put in oven and roast for about 45 minutes.
Pour vegetables, all the black bits and the juices into a saucepan.
Add water and seasonings and puree in a food processor.
Stir in chicken broth and heat as for regular sauce.