Roasted Tomato & Barley Soup

1 (28 oz) Can diced tomatoes
2 Large onions, diced (about 2 cups)
1 Tablespoon minced garlic
2 Tablespoons olive oil
4 Cups chicken broth
2 Stalks celery, diced (about 1 cup)
1/2 Cp uncooked barley
2 Tablespoons fresh parsley, chopped

Preheat oven to 425�F. Drain tomatoes, reserving juice. Toss tomatoes, onions and garlic with olive oil in roasting pan, roast for 25 minutes.
Place tomato mixture in a large saucepan; add reserved tomato juice, broth, celery and barley. Heat to a boil. Cover and cook over low heat for 35 minutes or until barley is tender. Stir in parsley.