1 tablespoon dried oregano
1 tablespoon chopped fresh cilantro
2 tablespoon chopped fresh basil
1 sprig fresh thyme
2 bay leaves
pinch of salt
- 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.