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INGREDIENTS
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2 Tbsp extra virgin olive oil
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1 small yellow onion (chopped)
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1 large stalk celery (chopped)
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1 large carrot (chopped)
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Sea salt and black pepper (to taste)
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2-3 cloves garlic (peeled and chopped)
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1 cup chicken or vegetable stock (preferably organic*)
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3 lbs. fresh tomatoes (chopped)
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1 bay leaf
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4 sprigs fresh thyme
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2 sprigs fresh rosemary
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½ cup fresh basil leaves (julienned (+ extra for garnish))