Ingredients

6 beefsteak tomatoes, halved and cored

2 leeks, white and pale-green parts cut into 1/2-inch pieces

2 carrots, cut into 1/4-inch pieces

4 cloves garlic

2 tablespoons olive oil

Coarse salt and ground pepper

2 cans (14 1/2 ounces each) reduced-sodium vegetable broth

1/4 cup chopped fresh basil

Preparation

Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.

In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

In batches, puree in blender. Stir in basil.