1 (13.5 ounce) can chopped tomatoes
1/4 cup Olive Oil, Coconut Oil or Butter, melted
Salt and Pepper
1 stalk celery, diced
1 yellow onion, diced
1 small carrot, diced
2 cloves garlic, minced
1 cup vegetable broth
1 bay leaf
1/4 cup chopped fresh basil leaves
1. Preheat oven to 450 F.
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper to taste and drizzle your choice of fat over the tomatoes and roast until caramelized, about 15 minutes.
3. Meanwhile in a saucepan, heat your choice of fat over low-medium heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add roasted tomatoes, reserved tomato juices, broth, and bay leaf. Simmer until vegetables are very tender, about 20 minutes. Add basil and puree in a blender till smooth.