Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and
lightly spray it with oil. Place tomatoes, peppers and onions cut side
down on sheet and bake about 40 minutes until skins on tomatoes and
peppers are blistered and somewhat blackened. Meanwhile separate garlic
cloves and place in small piece of foil and sprinkle with olive oil and
roast for 30 minutes next to vegetables. Cool vegetables and then pull
off blackened pepper skins and any tomato skins that are very black.
Remove any burned onion layers. Place vegetables and any juice from pan in
large stockpot with chicken stock, rosemary, torn basil and salt/pepper to
taste. Peel/squeeze garlic into pot and bring to a boil. Reduce heat to
simmer and cook 25-30 minutes. Puree with immersion blender and garnish
with julienned basil.
From:  Joel Schwarz
Posted By: Joel Schwarz , Via: Rec.Food.Recipes
Post Date:   August 2000