To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine.

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned ...

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.

Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using.

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

Deselect All. Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics) One 28-ounce can concentrated crushed tomatoes

Preheat the oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray. Combine the tomatoes, bell pepper, garlic, onions, thyme and rosemary on the prepared baking sheet.

Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften ...

Special equipment: an immersion blender Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.