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Combine diced tomatoes, roma tomatoes, garlic, onion, bell pepper, chile, and ginger in a blender; process until smooth, about 1 minute.
Pour tomato mixture into a large, tall, nonreactive saucepan; stir in oil and granulated bouillon. Cook over medium-high, stirring occasionally, until slightly reduced and starting to thicken, about 25 minutes.
Reduce heat to medium-low; simmer, stirring occasionally, until mixture is reduced to 4 cups and oil separates and rises to the top, 20 to 25 minutes.