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Cook 1 medium-sized onion, finely chopped in t tbl butter or olive oil until soft. Add 1 cup finely chopped lightly packed parsley; 1 carrot, finely chopped; and 1 red bell pepper (or 2 canned whole pimientos, finely chopped); cook, stirring until carrot is slightly soft.
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Drain liquid from 1 can (about 1 lb) pear-shaped tomatoes into vegetables; chop tomatoes. Add tomatoes and juices 1 can (10 3/4 oz) chicken broth, and 1 tea basil leaves to vegetables. Boil rapidly, stirring frequently, until reduced to 2 cups (most of the liquid is evaporated). Add salt to taste. Use hot or cold; cover if chilled.
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