Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 450 degrees f. strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. 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. puree with a hand held immersion blender until smooth.

Target recipe: quarter the tomatoes. dice the onions, green pepper and celery. place in a large canning kettle and cook until the vegetables are tender. run the mixture through a sieve and reheat the juice to a boil. mix the sugar, flour and salt together with the melted butter, mix well. add slowly to the boiling tomato mixture until thickened. pour into jars and seal with hot bath for 15 minutes.