Brown onion and garlic in a little oil, then add remaining ingredients. Cover with water and boil 40 mins. Blend in food processor (not too smooth; you want some consistency). Adjust seasoning to taste. Freezes well. Taste is better after a day or two. I actually doubled the recipe, but used 3 cans tomatoes and 3 Telma vegetable cubes. Posted to JEWISH-FOOD digest V97 #044 by sharon.stein@mcmail.vanderbilt.edu on 97.