Prep: Preheat your oven to 375°F (190°C). Rinse and cut your tomatoes, peppers, onions, ginger, and garlic. Deseed bell peppers.
Roast: Arrange tomatoes and peppers flesh-side down on a parchment-lined baking sheet. Add habaneros, onions, ginger, and garlic. Roast for 45–60 minutes, checking every 10–15 minutes. Broil briefly for charred flavor (watch closely to avoid burning). Cool, then blend smooth.
Fry: In a large saucepan over medium heat, add oil, thyme, and bay leaves. Toast briefly, then add diced onions. Once fragrant, stir in tomato paste with a splash of water. Cook until oil separates and paste looks grainy. You can do this while your base is roasting in the oven.
Combine: Add roasted blend, reduce to medium-low. It will splash, so stir occasionally(I like to turn off the heat before adding my roasted blend, then stir it well, put the lid back on, before turning on the heat. This prevents the pepper from splashing on me). Once it stops splashing, increase heat and stir until thick and oil rises to the top. Don’t let it burn.
Cool & Store: Let base cool, portion into bowls, and freeze.
