Ingredients:
4 cups plum tomatoes, halved
1 onion, cut into wedges
1 head of garlic, halved
1 red bell pepper, halved
3 cups vegetable broth
2 tablespoons freshly chopped herbs (basil, thyme, tarragon)
Salt and pepper
Instructions:
Preheat oven to 400 degrees. Place the vegetables on a baking sheet. Spray with non-stick cooking spray and roast for 10 to 12 minutes until caramelized. Remove the baking sheet from the oven. In small batches, purée the vegetables in a blender with the broth. Add chopped herbs. Serves six.
