8 large tomatoes, cut in large pieces
2 red bell peppers, cored and sliced in 4 large strips
Splash of balsamic vinegar
3 Tbs vegetable oil, divided use
1 sweet yellow onion, diced
1 cup of chopped carrots
2 ribs of celery, chopped
2 cloves of garlic, minced
3 cups of vegetable stock
Preheat Oven to 400. Line a baking sheet with parchment paper. Toss tomatoes and bell peppers in enough vegetable oil to barely coat, about 2 Tbs. Salt and pepper, and add just a splash of balsamic vinegar. Pour onto parchment paper and roast for 40 minutes.
In a large sauce pan, saute onions, celery, carrots, and garlic in 1 Tbs of vegetable oil. When soft and translucent add roasted tomatoes and peppers. Add chicken stock, and bring to a boil. Turn down heat to low. Using an immersion blender, puree ingredients together. Serve warm.