Combine carrots and potatoes in a lightly greased aluminum foil lined 13x9x2-inch pan. Bake for 15 minutes.
Place tomatoes at one end of pan, keeping separate from potato mixture.
Bake 1 hour, stirring every 15 minutes. Remove from oven. Coarsely chop tomato and set aside. Bring broth to a boil in a large saucepan. Add potato mixture.