INGREDIENTS
3 lb
roma (plum) tomatoes, quartered
1
yellow onion, halved and quartered
1/2
red bell pepper, chopped
3 tbsp
olive oil
1 tbsp
sea salt
1 1/2 tsp
freshly ground black pepper
3 cloves
garlic, halved
5 cups
low-sodium chicken broth
2 tsp
dried basil
1 tsp
dried parsley