Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
Remove soup from heat and cool slightly. Remove bay leaves and basil.
Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.
4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves
1 cup thinly sliced white onion
3/4 cup plus 2 tablespoons distilled white vinegar
2 garlic cloves
2 tablespoons sugar
3 1/2 tablespoons extra-virgin olive oil
1/2 cup pumpkin seeds (pepitas)
1 tablespoon harissa
Three 6-ounce romaine hearts, dark outer leaves removed and inner leaves torn into bite-size pieces (10 cups)
In a heatproof medium bowl, combine the carrots, celery ribs and onion. In a medium saucepan, combine 3/4 cup of the vinegar with the garlic, sugar, 1 1/2 cups water and 1 1/2 tablespoons of salt and cook over moderate heat until the sugar dissolves, about 3 minutes. Pour the hot brine over the vegetables and let stand until cool, about 30 minutes. Drain the vegetables and refrigerate until just chilled, about 15 minutes; discard the garlic. Reserve the brine for another use.
Meanwhile, in a small skillet, heat 1/2 tablespoon of the olive oil. Add the pumpkin seeds and a pinch each of salt and pepper and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Let cool.
In a serving bowl, whisk the harissa with the remaining 3 tablespoons of olive oil and 2 tablespoons of white vinegar; season with salt and pepper. Add the romaine, drained pickled vegetables and celery leaves and toss well; season with salt and pepper and toss again. Sprinkle the toasted pumpkin seeds on top and serve.