In a small sauce pot, add the olive oil, garlic and onion.
Sauté over medium heat until the onions start to gain color.
Add the tomato paste and continue to cook.
After 2-3 minutes, deglaze the pan with the peeled, roasted peppers (approx. 2 Cups)and the vegetable broth.
Bring to a simmer and then turn off heat.
Add the fresh oregano leaves, lemon juice, salt and pepper
Carefully pour this into a blender and blend until smooth.
Serve ¼ Cup of sauce per serving (the extra makes a great soup or sauce for chicken).