INGREDIENTS
3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
1/2 red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 1/2 teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley
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