| 1 | Heat the oil in a medium saucepan on a medium heat. |
| 2 | Slice the garlic in fairly large pieces and add to the oil, add the sliced tomatoes. |
| 3 | Saute on mediun heat until soft. |
| 4 | Add the herbs and ginger. |
| 5 | Saute for a minute or 2 longer. |
| 6 | Add a little water if it gets to dry. |
| 7 | Add enough hot water to fill the pot, 4-6 cups worth. |
| 8 | Cover, bring to a boil, reduce to a simmer. |
| 9 | Keep covered stirring occasionally to prevent sticking. |
| 10 | Taste and add a little pinch of salt if you think it"s needed 10 minutes or so before serving. |
| 11 | I left this simmering for about 3 hours. |
| 12 | I imagine it would be ready anywhere after about half an hour. |
| 13 | This made a lovely brothy tomato soup. |
| 14 | All the herbs were whole dried. |
| 15 | I crumbled them into the pot as the onion and garlic were cooking. |
| 16 | All the ingredients except for the garlic, olive oil, ginger and water were homegrown and dried. |
| 17 | Don"t know if this will taste as good with store bought stuff. |
| 18 | The dried tomatoes had no seasoning or oil on them. |
