1 (14-ounce) can chopped tomatoes
3 TBSP extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1/4 cup chopped fresh basil leaves
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, spray (with Misto if available) olive oil generously over tomatoes and roast until caramelized, about 15 minutes. If you cannot spray tomatoes with oil, drizzle approximately 1-2 TBSP over tomatoes before baking.
Meanwhile, in a saucepan, heat remaining 2 TBSP olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender until smooth.
Recipe (adapted) courtesy of Michael Chiarello
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