2-14 oz can chopped tomatoes
1.5 cups extra virgin olive oil (divided)
salt and freshly ground black pepper
2 stalks celery
2 small carrots
2 yellow onions
4 cloves garlic minced
2 cups chicken broth
2 bay leaves
1/2 cup fresh basil leaves
Preheat oven to 450 degrees F.
Strain the chopped tomatoes, reserve the juice, and spread onto a baking sheet with an edge.
Season with salt and pepper drizzle with 1/2 cup of olive oil and roast until caramelized, about 15 min.
Use food processor to finely chop celery, carrots, onion and garlic.
Heat remaining olive oil in sauce pan over medium heat. Add the celery, carrots, onion and garlic. Cook until soft - 10 min.
Puree the roasted tomatoes in food processor and then add to sauce pan along with reserved tomato juices, chicken broth and bay leaf.
Simmer until vegetables are very tender - 15-20 min. Add basil.