Ingredients

5 Tomatoes on the vine, sliced

1/2 Yellow onion, sliced

2 Red peppers, jarred, sliced

1 tablespoon Olive Oil

1/2 teaspoon Ground black pepper

1 teaspoon Sea Salt

1 clove Garlic, minced

1.5 cups Chicken or Vegetable broth

1 teaspoon Fresh Rosemary, chopped

2 tablespoons Fresh parsley, chopped

1/2 teaspoon Dried basil [optional]

Preparation

  1. Preheat oven to 200 degrees C. Line a large baking sheet with aluminum foil

  2. Spread tomatoes, onion, pepper in 1 layer. Drizzle with olive oil and sprinkle with salt and pepper

  3. Roast in preheated oven for 25 minutes, add garlic and roast for another 10 to 15 minutes

  4. Bring chicken broth, [basil if using], rosemary and parsley to a boil, reduce heat and simmer

  5. Chop tomato mixture as small as possible and then strain it through a wire mesh colander

  6. Add back as much of the mixture as you see fit and reserve the rest for another dish.

  7. Simmer for 5 to 10 minutes and serve