Roasted Vegetable Broth

First, preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.

Next, carefully remove the top layer from a whole head of garlic and arrange it along with sliced carrots, chopped celery, diced onions, sliced bell pepper, and halved tomatoes on a large baking dish in an even layer. Drizzle the vegetables with olive oil and sprinkle them with salt and black pepper for added flavor.

Place the baking dish in the preheated oven and rotate it every 20 minutes to ensure even cooking. Continue roasting until the vegetables are tender, nicely browned, and have reached your desired level of doneness, approximately 1 hour.

In a large cooking vessel, combine water with a few sprigs of bay leaves, some thyme branches, and a handful of parsley stems. Squeeze the minced garlic from the head into the water mixture; discard the outer layer of the garlic. Add sliced carrots, chopped celery, diced onions, sliced bell pepper, and halved tomatoes to the water mixture.

Bring the water mixture to a rolling boil over medium-high heat, then reduce the heat to a lower setting and let it simmer for 1.5 hours or until the vegetables are tender. Finally, strain the liquid and let it cool before serving.