Speed bento tips via Flickr: Discussing Speed bento tips in Mr. Bento.
Recipe: Instant Mediterranean vegetable soup concentrate
1 medium onion
1 garlic clove
1 large green pepper
1 large red pepper
1 fennel bulb
1 medium carrot
2 stalks of celery
1 big bunch of parsley
2 tsp. dried thyme
1 tsp. dried oregano
1 bay leaf
1 small (1 lb or 400g) can of crushed tomatoes
2 Tbs. tomato paste
1 1/2 Tbs. olive oil
2 tsp. salt and 1 vegetable stock cube, OR 1 Tbs. salt
Chop up all of the vegetables fairly finely but not too finely. You can do this in a food processor, or just chop by hand.
Heat up a heavy bottomed pot with the olive oil. Add all the vegetables, and sauté until limp.
Add the can of tomatoes and tomato paste, plus a little water (rinse out the can and pour that water in). Add the herbs, salt and stock cube. Bring to a boil, then simmer over a low heat until the mixture has reduced to about 1/4th, stirring up from the bottom occasionally to prevent it from burning. The moisture should be just about gone, and it should look like a very thick vegetable-studded sauce. The cooking down process takes about half an hour or more, so you’ll want to do this when you can be around the kitchen to check up on its progress