• 2 lbs. Roma tomatoes, halved lengthwise
• 1 red bell pepper, cut into strips
• 1 onion, sliced
• 2 lg. garlic cloves, chopped
• 2 tsp. olive oil
• 1 (14 1/2-oz.) can diced tomatoes
• 1 c. Dorothy Lynch Home Style
• 1/3 c. lightly packed basil leaves, thinly sliced
• Salt and pepper to taste

Number of Servings: 4

Combine tomatoes, bell pepper, onion and garlic in large roasting pan. Drizzle with oil and toss to coat evenly. Roast at 440 degrees, tossing occasionally, until tomatoes are softened and lightly browned along edges (about 40 minutes). Transfer to large saucepan. Add diced tomatoes (with their juice), Dorothy Lynch and all but 1 tablespoon of basil. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let cool slightly. Coarsely puree with food processor, blender, or immersion blender. If soup is too thick, add a little water. Garnish with remaining basil.