Yield: approximately 8 (1-cup) servings
9 cups seeded and quartered Roma tomatoes
1 cup chopped onion
½ cup chopped celery
½ cup thinly sliced carrot
¼ cup extra-virgin olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 cups chicken broth, divided
½ cup half-and-half
1 teaspoon sugar
1. Preheat oven to 425°.
2. In a large bowl, combine tomatoes, onion, celery, and carrot. Add olive oil, salt, and pepper, tossing gently to coat. Spread tomato mixture on 2 rimmed baking sheets.
3. Bake for 25 minutes. Let cool for 10 minutes.
4. In the work bowl of a food processor, pulse tomato mixture until smooth, working in batches if necessary. Add chicken broth as needed to smooth purée.
5. Pour tomato mixture into a stock pot. Stir in remaining chicken broth. Bring to a simmer over medium-high heat. Reduce heat, and simmer for 10 minutes. Remove from heat. Stir in half-and-half and sugar. Serve immediately.