Step One: Sauté the onion and garlic in olive oil in a large saucepan or soup pot until the onion is translucent. Step Two: Add in the tomatoes, baking soda, parsley, salt and pepper. Step Three: Bring the mixture to a boil. Turn the heat down to medium-low, and let it simmer for 10 minutes.. Instructions. Heat the olive oil in a large, deep stock pot over medium heat. Add the onion and carrots and saute for 8-10 minutes, until tender. Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
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Place an oven rack in the upper-middle portion of the oven and preheat the oven to 450 degrees F. Using foil, line a rimmed baking sheet. Open the canned tomatoes using a can opener and drain the juices into a glass measuring cup (about 3 cups total in juices). Set the tomato juices aside.. Instructions. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, and cook until the onion starts to soften, about 5 minutes. Add the tomatoes and juice from the cans, salt and pepper to taste, and the chicken broth. Simmer the tomato mixture for 10 minutes.
