Roast the red peppers. There are a couple of different ways to do this:
1) Gas stove: Turn on one of the burners and hold the pepper over the flames (preferrably with tongs) until the outer skin is blackened.
2) Electric stove: Coat them in olive oil and throw them in the oven at 425 degrees. After 15 minutes or so, the skin should be starting to turn dark brown and bubbly. They're done.
Once the peppers are roasted, throw them in a bowl of ice and water. This will shock the skins, and then you can peel them off easily. It's okay if you can't get all of it off...just try for most of it.
Julienne the onion (slice it in half, and then cut into long strips).
Cut up the garlic (separate the cloves from the head. put the flat part of the knife on top of the clove, and then use the palm of your hand to press down on the knife and squish the clove. the skin will come off easily this way).
Open the can of tomatoes, or peel and rough dice the fresh tomatoes.
Open the broth.
Put a large pot on the stove at med-high heat. Let it get hot for a minute or two. Put about 3-4 tablespoons of olive oil in the pan, and immediately throw in the onions and garlic. Stir until the onions are starting to carmelize (turn brown and soft). Now put in the tomatoes. (The juices from the tomatoes are acidic, so they will pull all the good brown sugar that came off the onions back into the mix). Pour in the broth.
Add salt, pepper and Chinese 5 spice to taste. Do not skimp on the 5 spice. Keep adding and tasting until it's perfectly seasoned.
Serve with a dollop of sour cream.

Depends on how hungry you are!

45

1 large onion

5 cloves of garlic

5-8 red peppers (depending on how much you love 'em)

1 large can of stewed tomatoes, or 4 or 5 large fresh ones

Chinese five spice powder

3-4 cups organic veggie, mushroom, beef or chicken broth

Olive oil

Salt and pepper

Sour cream