Ingredients

• 500 g tomato puree (or unspiced tomato sauce)
• 500 ml water
• 1/2 medium onion, chopped
• 2 teaspoons herbes de provence
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon extra virgin olive oil
• 1 parmesan rind (I use a piece that about 2cm by 4cm)
• 1 bay leaf
• salt and pepper
• 1 1/8 teaspoons vegetable bouillon granules