INGREDIENTS
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3 pounds Roma (plum) tomatoes, quartered
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1 yellow onion, halved and quartered
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1/2 cup coarsely chopped red bell pepper
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3 tablespoons olive oil
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1 1/2 teaspoons salt
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1 1/2 teaspoons ground black pepper
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3 cloves garlic, halved
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5 cups low-sodium chicken broth
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2 tablespoons chopped fresh basil
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2 tablespoons chopped fresh parsley