Preheat oven to 450 degrees. Chop tomatoes and squeeze juice into a bowl. Spread tomatoes onto a baking sheet, season with salt and pepper, drizzle with olive oil and roast about 15 minutes.
In a sauce pan, heat remaining olive oil over medium-low heat. Add celery, carrot, onion and garlic. Cook until softened, about 10 minutes. Add tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 minutes. Add basil and puree with blender until smooth.
Originally Submitted
11/11/2013
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