• 4 _cans 28 ounce whole plum tomatoes
• 1 _cans 28 ounce diced tomatoes
• 2 _whole Red Bell Peppers, cleaned, stemmed, seeded and quartered
• 2 _whole Carrots, ends removed and quartered
• 1 _whole Green Bell Pepper, finely diced and sauteed
• 1 _Whole Onion, peeled and quartered
• 1 _whole Garlic
• 2 _tbls Balsamic Vinegar (or to taste)
• 2 _cups Chicken Broth - to desired consistency (Can substitute vegetable broth)
• ½_cup White Wine
• 2 _tbls olive oil
• 2 _tsps additional olive oil
• 2 _bunches fresh Basil Leaves, finely chopped
• ¼ _cup fresh oregano, finely chopped
• 1/8 _cup fresh thyme, finely chopped
• Kosher salt and fresh ground black pepper to taste

Method:

• Pre-heat Oven to 400 degrees
• Drain whole tomatoes, reserving liqued, and place in large roasting pan
• Add Onions, red bell pepper, and carrots to roasting pan and drizzle with olive oil
• Cut top off of garlic and set on foil piece large enough to wrap around it. Drizzle olive oil in to the garlic clove and then wrap in foil.
• Place vegetables and garlic in oven and roast until carrots are tender; approximately 2 hours
• Remove skin from roasted red bell peppers and discard.
• Place all vegetables in large stock pot
• Squeeze roasted garlic in to stock pot, discarding the husk
• Adding reserved tomato juice as needed, puree vegetables (either in batches in blender or using a stick blender) until mostly smooth.
• Add sauteed bell pepper, diced tomatoes, balsamic vinegar and white wine and return to simmer
• Add chicken broth in batches until desired consistency is reached. *See Note
• Stir in Oregano, thyme and basil, salt and pepper to taste.
  

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