Ingredients: 

4 large ripe tomatoes (scald, peel and chop)

3 garlic cloves (peeled and chopped)

3 white onions (peeled and chopped)

8 small mild green chilies

1 tablespoon dried oregano

1 tablespoon chopped fresh cilantro

2 tablespoon chopped fresh basil

1 sprig fresh thyme

2 bay leaves

pinch of salt

Directions:

• In a pan, bring 2 quarts of water to a boil.  Add the tomatoes, onions, garlic, chilies, herbs and salt.  Cook for 30 minutes to make the court-bouillon.