To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine.

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned ...

Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using.

Preheat your oven to 375 degrees F. Toss together the tomatoes, garlic, shallots and thyme on a sheet pan. Season with the sugar and a bit of salt and pepper.

Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat.

Deselect All. Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics) One 28-ounce can concentrated crushed tomatoes

Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray.

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.