Here is a recipe and some secrets found in research.
|2 lbs||roma tomatoes|
|2 stalks||celery, diced|
|2 small||carrots, diced|
|1 medium||yellow onion, finely chopped|
|4 cloves||garlic, whole|
|—||black pepper, fresh-ground|
|¾ cup||extra virgin olive oil|
|3 cans||(14-ounce) chopped tomatoes|
|1 can||low-sodium chicken stock|
|¼ cup||chopped fresh basil leaves|
|2 cups||heavy cream, optional|
1. Preheat oven to 450°.
2. Process the tomatoes by cutting their tops off and brutally squeezing their liquid contents into a bowl. Cut roughly each tomato into 4 or 5 chucks and put into another bowl.
3. Chop up onion, celery and clean paper from garlic. Reserve half of onion. Toss rest of onion, plus celery and garlic in bowl with tomatoes and ¼ cup olive oil. Add pepper and salt and put into the oven for 15 minutes. There should be some browning, but little blackening of any of the ingredients.
4. Meanwhile, in a large pot, heat remaining olive oil over medium-low heat. Add the carrot and onion, sauté until just short of caramelization.
5. Add the juice from the tomatoes, 2 cans of tomatoes and chicken broth; simmer. To this add the vegetables from the oven once they are ready. Simmer all until carrots are tender, then puree using a hand-held immersion blender.
6. Add bay leaf and butter and continue simmering 10 minutes. Add basil. This can be set aside for later warming. When ready to serve add remaining can of tomato, puree and return to hot (simmer). Add the cream and butter and bring back up just barely to hot before serving. Garnish with parsley or other leaf.