Bell Peppers

Bell peppers are really fun vegetables to cook with, offering many tasty combinations and possibilities. Their color keeps beautifully when cooked, and their shape allows for some really creative and fun serving options. Below are some of my favorite bell pepper recipe. They are delicious and each use peppers in a completely different way. Happy cooking!

Creole Stuffed Peppers

courtesy of Veganomicon: The Ultimate Vegan Cookbook

by Isa Chandra Moskowitz & Terry Hope Romero

4 large bell peppers

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 jalapeños, cut in half, seeded, and finely sliced

1 cup carrots, finely diced

4 cloves garlic, finely chopped

2 dried bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons paprika

3 sprigs fresh thyme (or 1 teaspoon dried)

1 teaspoon salt

1 15-oz. can diced tomatoes

2 15-oz. cans black-eyed peas, drained and rinsed

1/4 cup chopped fresh parsley (or 1 teaspoon dried)

Directions: Preheat the oven to 350 degrees F and grease a 9x13-inch casserole dish with a little olive oil. Bring a large pot of water to a boil.

Cut the peppers in half lengthwise through the stem end. For aesthetic purposes, try to leave the stem intact on one side; if you can't manage it, no love lost. Remove the seeds and membranes. Submerge the peppers in the boiling water and cover. Let them boil for 5 minutes, then drain them immediately and rinse with cold water to cool them down a bit.

Meanwhile, heat the oil in a large skillet over medium-high heat. Saute the onions, jalapeños, and carrots for about 10 minutes. You want the veggies to brown, especially the carrots. If it looks like they are steaming rather than browning, then raise the heat a bit. Add the garlic about 5 minutes into the cooking process.

Add the bay leaves, the other herbs and spices, and the salt; saute for 1 more minute. Add the tomatoes and peas, stir and cover, and cook for 10 minutes. If it seems too liquidy then remove the cover and cook long enough to reduce some of the liquid. Mix in the parsley.

Remove the bay leaves and thyme sprigs. The mixture will be hot, so we find it's easier to just remove the herbs while filling the peppers; just be on the lookout for them.

Spoon a little less than 1/2 cup of the veggie mixture into each pepper half. Again, the filling will be hot, so be careful while you are handling it. Place the pepper halves in the casserole dish and bake for about 25 minutes.

Lemon-Garlic Chick Pea Dip with Bell Peppers

courtesy of Rachael Ray

1 15-oz. can chick peas, drained
1 clove garlic, cracked from its skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
coarse salt and pepper
a few drops hot sauce, to taste
1/4 or so of olive oil

Directions: combine all ingredients except olive oil into a food processor. While processing, stream in olive oil. Transfer to a dish, and serve with slices of raw bell pepper (and any other veggies you have on hand)!

Homemade Bell Pepper Pasta Sauce

2-3 tablespoons olive oil
1 medium onion, finely chopped
2-3 bell peppers of assorted colors, diced
4 cloves garlic, minced
2 cans diced tomatoes with Italian seasoning, coarsely pureed by hand (just mash with a fork)
2 tablespoons tomato paste
salt and pepper, to taste
crushed red pepper flakes, to taste
1/2 teaspoon sugar
fresh or dried basil, tarragon, parsley

Directions: Heat olive oil in a medium-sized saucepan. Add diced onion and saute until translucent, 5-7 minutes. Add the garlic, cooking until the garlic is fragrant, about another minute. While this is cooking, take the mashed diced tomatoes and add to it the tomato paste, herbs, pepper flakes, sugar, salt, and pepper. Pour this mixture into the onions, and simmer over medium heat for about 20 minutes, stirring occasionally. Add the diced bell peppers, and continue to cook until the peppers are tender. Serve over pasta of your choice.

Winter Squash

The following recipes were submitted by one of our CSA members, Allison Hauspurg. Winter squash are an especially versatile vegetable, and these recipes include more delicious fall and winter foods as well. Enjoy!

Apple Stuffed Squash

Preheat oven to 350. Slice the top off of your acorn squash, and scoop out all the strings & seeds (save the seeds!). Pour about 1/2 an inch of water into a casserole or pie dish or what-have-you, and place your squash top-down in the middle. Allow the squash to steam in the oven for 10-15 minutes. In the meantime, slice up 1/2 of a Gala apple (or other crunchy-sweet variety)–make sure to cut it into small, thin, slices (think overgrown confetti). Toss with some maple syrup, cinnamon, nutmeg, and a spoonful of Earth Balance or canola oil. Carefully remove the squash from the oven, and use a spoon to pack all your filling into the center. Place on a parchment-paper lined baking sheet and bake another 30-45 minutes (until it smells so good you can’t stand it).

Roasted Squash Seeds

Preheat oven to 350 or so. Wash your squash seeds (I used acorn squash, see previous recipe) really really well until there’s no pulp left. Pat them dry and place them in a small bowl. Drizzle with olive oil and toss until they’re all covered. Spread them out on a baking sheet (or on a piece of parchment paper on a baking sheet) and sprinkle with sea salt. Bake for 10-15 minutes, stirring one or twice, until they’re all nice and brown looking. I’m not sure how to store them, because they never last that long!





This last recipe is a favorite of mine from Food Network, and takes advantage of your butternut squash and your swiss chard at the same time in one delicious meal.

Penne with Braised Squash and Greens

2 teaspoons extra virgin olive oil
4 ounces cubed tofu
1 medium onion, chopped
3 cloves garlic, minced
crushed red pepper, to taste
1 1/2 cups vegetable broth
1 lb. butternut squash, peeled and cut into 3/4-inch cubes
1 bunch Swiss chard, stems removed and leaves cut into 1-inch pieces
8 ounces whole wheat penne, rigatoni, or fusili
1/2 parmesan cheese, grated
salt and pepper, to taste

Directions: Put a large pot of water on to boil for cooking pasta. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.

Eggplant

Eggplant is one of the heartiest vegetables out there, and makes Meatless Monday that much easier every week since it's so easy to make into a filling, satisfying main course. The first thing most people think of when they have eggplant on the brain is, of course, Eggplant Parmesan. I'm sure that many of you already have your favorite Eggplant Parm recipe, so I won't add my own today. Instead, I have a few recipes that try to veer away from frying and sauteing. Eggplants soak up much more fat than other vegetables when cooking in the aforementioned ways, so if you're trying to eat on the healthier side you should stick to baking, broiling, or grilling it. Believe me, I love fried food as much as the next person, and these other options are equally delicious and easy to make - you won't be disappointed.

Roasted Eggplant with Basil and Lemon

1 large eggplant
3-4 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons dried basil, thyme, and/or Italian seasoning
salt and pepper, to taste
2 tablespoons lemon juice

Directions: Cut the eggplant lengthwise into slices about 1/2 inch thick. Place slices on a paper towel and salt each one. Let sit for 30 minutes to drain excess moisture, then pat with paper towels. Preheat the oven to 400 degrees F. Lightly grease a baking sheet or shallow roasting pan. Add the garlic, herbs, salt, and pepper to the oil and mix thoroughly. Then, brush each eggplant with the oil and herb mixture. Roast in the oven for 25 to 30 minutes, until soft and golden brown. Remove from the oven, sprinkle with lemon juice, and serve.

Honey Glazed Roasted Vegetables
courtesy of eggplantrecipes.net

1/4 cup honey
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 clove garlic, crushed
salt, pepper, dried thyme, to taste
4-6 cups mixed halved red potatoes, sliced zucchini, thickly sliced onions, red peppers, carrots, sweet potatoes, sliced eggplant (any vegetables you have on hand, really)

Directions: Preheat oven to 400 degrees F. Combine honey, olive oil, balsamic vinegar, garlic, thyme, salt, and pepper in a small bowl and mix well. Arrange the cut vegetables in a roasting pan and brush the honey mixture over the vegetables, incorporating well. Bake for 30 minutes, stirring occasionally.

Eggplant "Steaks"
courtesy of Alton Brown, FoodNetwork.com

1/4 cup teriyaki sauce
1/4 cup thick steak sauce
1/2 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons apple cider vinegar
salt and pepper, to taste
8 (1/2 inch) eggplant slices, purged with salt (see first recipe for directions)
1 cup Parmesan cheese, grated
3 tablespoons fresh parsley, optional

Directions: In a small bowl whisk together the teriyaki sauce, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper. Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs. (Not everyone has a tray with a fitted rack and/or a broiler option in their oven, so feel free to grill the eggplant slices instead of the above option. )

Basil

Basil is an especially versatile herb. Whereas most herbs and spices remain in the background to add complexity and additional flavor (which is a very important job to have, don't get me wrong), basil can often take center stage in many dishes. It complements a large variety of other flavors, vegetables, and fruits, and can be used in sauteed dishes, soups, sauces, eaten raw, or even used in desserts. I highly suggest buying a living basil plant the next time you're at your local farmers market. Mine is simply in a small pot on my windowsill, no outdoor plot of land or any real effort required. It is such a beautiful and aromatic plant, and what's even better is that now you'll have fresh homegrown basil at your disposal every time you're cooking a meal.


Basil Pesto

About 2 cups fresh basil, packed
2 cloves garlic, roughly chopped
1/4 pine nuts (or walnuts if you prefer or have them on hand)
2/3 cup extra virgin olive oil
Salt and pepper, to taste
1/2 Pecorino cheese, grated

Directions: Toast the pine nuts or walnuts in a small frying pan - you'll know that they're done when they are lightly browned and very fragrant. Combine the nuts, basil, and garlic in a food processor and pulse until everything is coarsely chopped. Slowly add the oil as you continue to process, until fully incorporated and smooth. Add the salt and pepper. Add the rest of the oil and pulse, again until smooth and fully incorporated. Remove from food processor and place into a serving bowl with the Pecorino cheese, and mix until that is also fully incorporated.


Stir-Fried Asparagus and Basil with Spicy Orange Sauce
courtesty of Jack Bishop's 'Vegetables Every Day'

1/3 cup orange juice
1 1/2 tablespoons soy sauce
Crushed red pepper flakes, to taste
1 1/2 pounds asparagus
4 teaspoons peanut oil
2 cloves garlic, minced
1 tablespoon fresh minced ginger, or about 1 teaspoon powdered ginger
1/2 fresh basil leaves, packed

Directions: Combine the orange juice, soy sauce, and crushed red pepper flakes in a small bowl and set aside. Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.

Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears. Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

And if you're really adventurous and love making desserts, try this basil creme brulee! It is my absolute favorite dessert, and the basil adds a really earthy and sweet flavor that really puts this dessert over the top.

Lemon Basil Creme Brulee
courtesy of Ristorante Terrazza

4 cups heavy whipping cream
1 lemon, peeled
4 basil leaves
8 egg yolks
1 cup sugar
A pinch of salt
1 cup granulated sugar for caramelizing

Directions: Place the cream, lemon peel and basil in a heavy saucepan at medium temperature. Meanwhile whisk together the yolks, sugar and salt in a large bowl. When the cream is hot, slowly whisk in about 1 to 2 cups of the hot cream into yolks to temper it (i.e. bring it to the same temperature). Whisk in the remaining cream and strain through a fine mesh sieve. Divide the custard among 6 to 8 oz. ramekins. Set the ramekins in a shallow roasting pan and fill with enough hot water to reach halfway up the sides of ramekins. Carefully set pan in the oven and bake for about an hour at 300 degrees f. To test doneness of the custards, gently shake one. If it moves in one mass, they are done. Refrigerate until cold. Divide the remaining cup of sugar equally among the tops of the ramekins, and melt the sugar until crispy and slightly browned with a torch. Allow to cool for about 5 minutes, and serve.

Swiss Chard

Swiss chard, although readily available at farmers markets and grocery stores, is often avoided or overlooked by many people. And I will admit, it is very...different looking than most other leafy greens. Once I conquered my own reservations, I learned to love and appreciate this unique green and quickly made it one of my staple foods. Swiss chard is just as versatile as any other green such as kale, spinach, and collard greens, and can be used interchangeably with them in any recipe. Chard, however, has a more peppery, buttery, earthy flavor than these other greens, so it is important not to over-flavor them while cooking so you don't miss out on the flavors it naturally has. Below are some of my favorite recipes, but as always, you can never go wrong with some of your own experimenting. Happy cooking!


Simple Swiss Chard Saute

1 bunch swiss chard, chopped
2-3 tablespoons extra virgin olive oil
2 cloves garlic, minced
salt and pepper, to taste
dried crushed red pepper or cayenne pepper to add heat (optional)
1 tablespoon soy sauce

Directions: heat olive oil in large skillet. If using chopped chard stems, add them to oil and saute for about 5 minutes. Add the chard greens, garlic, salt and pepper, and dried red pepper and continue to saute until the greens begin to wilt. Add soy sauce once the chard has wilted.


Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
courtesy of Giada De Laurentiis, FoodNetwork.com

1 tablespoon extra virgin olive oil
2 lbs. swiss chard, trimmed and chopped
3 cloves garlic, minced
1 15-0z. can diced tomatoes with juices
1/4 cup white cooking wine
1/4 teaspoon dried crushed red pepper flakes
salt and pepper, to taste
8 oz. whole wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoon Pecorino cheese, grated
2 tablespoons pine nuts, toasted

Directions: Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

the many colors of Swiss chard

This final recipe is a little more time consuming, but is absolutely delicious and is a very different and refreshing way of serving and eating leafy greens. If you have some extra time, give it a try!

White Pizza with Indian Spiced Greens
courtesy of Sharon Sperber, FoodNetwork.com

1-2 tablespoon vegetable oil
3 cloves garlic, thinly sliced
1 large bunch Swiss Chard, stems removed
1 bunch mustard or any other greens, coarsely chopped
1-2 teaspoons curry powder
1 16-oz. container store-bought pizza dough (or make your own!)
olive oil, for grill
8 oz. fresh mozzarella, shredded
3/4 cup shredded fontina cheese
1/2 cup goat cheese, crumbled
1/2 cup crumbled paneer

Directions: Preheat the grill to 400 degrees F. Heat the pan over medium-high heat and add the oil. Saute the garlic for 1 minute. Add in the greens and saute until wilted. Add in the curry powder and continue to cook the greens until they start to get soft. Remove from heat and set aside.

Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When the grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up. Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn.

Spread equal amounts of the mozzarella and fontina on each pizza. Divide the cooked greens on top of the cheese. Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer.

Lightly oil grill once more and carefully place pizzas, cheese side up, onto the grill. Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.

Watermelon

It's tempting to dig right in to a freshly cut raw watermelon, but if you can hold off long enough to make a recipe, the ones that follow will really be worth the wait. Melons are surprisingly versatile foods to work with, and complement many other flavors. They can be pureed into delicious salad dressings or cold summer soups, dressed with various sauces, or even grilled. Below are some of my favorite easy watermelon recipes. Summertime is never truly complete without some juicy, red watermelon, and these recipes really bring out the best of the summer season.

Simple Watermelon Basil Vinaigrette

4 cups watermelon, drained

1/4 cup red onion, chopped

2 tablespoons honey

1/4 cup champagne or apple cider vinegar

3/4 cup canola oil

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

salt and pepper, to taste

Directions: Place all in ingredients in a blender. Pulse until fully mixed. Flavor with salt and pepper.

Paula's Easy Watermelon Dessert

courtesy of Paula Deen, FoodNetwork.com

1/4 cup pineapple juice

1/4 cup honey

1/4 cup lime juice

2 tablespoons salt

1 1/2 teaspoons ground ginger

1 watermelon (about five pounds)

Directions: Mix all ingredients except the watermelon together in a large bowl. Slice t

he watermelon, remove the seeds, and cut into cubes. Place into individual bowls, drizzle with the pineapple-honey-lime sauce, and serve.

Tomato, Watermelon, and Basil Skewers

courtesy of Giada De Laurentiis, FoodNetwork.com

1/4 cup balsamic vinegar

1/4 cup sugar

1 watermelon (4-5 lbs) cut into 32 (1 1/2 inch) cubes

32 small basil leaves

16 cherry tomatoes, halved

2 tablespoons extra virgin olive oil

kosher salt

special equipment: 16 skewers

Directions: Bring balsamic vinegar and sugar to a simmer over heat, mixing together until fully dissolved. Set aside. Starting with the watermelon, push cube to end of the skewer. Follow with a basil leaf, then a tomato half - then repeat once more. Drizzle with the balsamic sugar glaze, sprinkle with salt, and serve.

Watermelon Muffins

courtesy of Peggy Trowbridge Filippone, About.com

1-1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1/8 teaspoon cinnamon

1/8 teaspoon salt

6 Tablespoons (3/4 stick) butter, at room temperature

2/3 cup sugar

2 eggs

1/2 cup sour cream

1 cup (about 1/8 medium seedless watermelon) watermelon juice with pulp (see Note)

Red food coloring, optional

3/4 cup miniature chocolate chips

Confectioners' sugar, optional

Directions: Preheat oven to 350 F. Line standard or miniature muffin tins with baking paper cups.

Whisk together flour, baking soda, baking powder, cinnamon, and sugar in a medium bow

l. Set aside. In a large bowl, cream butter and sugar. Beat in eggs. Add sour cream and watermelon, beating just until combined. (A few drops of red food coloring may be added to the batter to enhance the color to simulate watermelon.) Fold in chocolate chips.

Fill muffin tins 3/4 full. Bake 20 to 25 minutes for standard muffins or 15 to 18 minutes for mini-muffins. Place muffins on racks to cool. Just before serving, sift with powdered confectioners' sugar, if you wish.

Yield: 12 standard muffins or about 48 mini-muffins

Note: Cut seedless watermelon into cubes and process in a food processor or heavy-duty blender until thick with small bits of pulp still remaining. You will need 1 cup of processed watermelon.

It's Tomato Time!

Nothing excites me more than tomato season, and all of the delicious possibilities this time of year implies. Whether they are cherry, grape, roma, heirloom, or any other type of tomato, there are thousands of simple, elegant, and mouth-watering recipes available to you. I normally turn right to the Food Network during my recipe hunt, and lucky for us their current in-season feature this week is none other but the tomato! Below are some of my personal favorites that have both tomatoes and other in-season vegetables for you to enjoy.

Ratatouille

courtesy of Julia Child, in 'The Way to Cook'

1 lb. fresh shiny firm eggplant

salt, as needed

1 lb. zucchini

1/4-1/3 cup olive oil, as needed

Thyme, oregano, or a bottled herb blend

1 lb. onions (about 3 1/2 cups sliced)

2-3 large green bell peppers

3 large cloves garlic, minced

3 cups tomato pulp (fresh tomatoes peeled, seeded, juiced)

Directions: Cut the eggplant into crosswise slices 3/8 inch thick. Salt lightly on each side and spread on paper towels. Cut zucchini lengthwise into 2-inch slices 3/8 inch thick. Salt the zucchini. Let both vegetables stand 20 minutes; pat dry in paper towels.

- Baking the eggplant: Preheat the oven to 400 degrees Fahrenheit. Arrange the eggplant on a cookie tray, paint lightly with oil, and sprinkle with herbs. Cover with aluminum foil and bake 15-20 minutes, until just tender.

-The rest of the vegetables: preheat olive oil in large skillet. Lightly brown zucchini on both sides; remove to paper towels. Add more oil if necessary, and saute the onions until tender but not browned. Stir in the peppers and garlic; fold and toss over moderately high heat for several minutes, until fairly tender. Set aside 1/2 cup of the tomatoes, and fold the rest into the onions and peppers; toss, adding salt and herbs to taste, until the tomatoes have rendered their juice; continue for several minutes until the juices have almost boiled off.

-Finishing the ratatouille - about 30 minutes - Set aside best looking eggplant for the top. Arrange the vegetables in a casserole, starting and ending with the onion-pepper-tomato mixture. Arrange the reserved tomato and eggplant decoratively over the top. C

over and bring to a simmer over moderate heat, either on top of the stove or in a 325 degree Fahrenheit oven. When bubbling gently, uncover, tip the casserole, and baste with the juices rendered; repeat several times until the juices have almost evaporated. Serve hot, warm, or cold.

(this may look like a lot of steps, but it is very easy and definitely worth the effort!)

Homemade Tomato Soup

courtesy of Michael Chiarello

1 lb. fresh tomatoes, chopped

3/4 cup extra virgin olive oil

Salt and pepper, to taste

1 stalk celery, diced

1 carrot, diced

1 onion, diced

2 cloves garlic, minced

1 cup vegetable broth

1 bay leaf

2 tablespoons butter

1/4 cup fresh basil leaves, chopped

1/2 cup heavy cream, optional

Directions: Preheat oven to 450 degrees F. Strain the chopped tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped tomatoes, reserved tomato juices, vegetable broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.