4 lbs. tomatoes, quartered
1 medium yellow onion, quartered
4-6 cloves minced garlic
fennel (optional)
salt, pepper, smoked paprika, onion and garlic powder, to taste
2-3 tbsp. olive oil
1 tbsp. tomato paste
1-2 c. vegetable broth
hot sauce, to taste
basil for serving
Preheat oven 400 F.
Line a sheet pan with foil and coat with cooking spray.
Arrange tomatoes, onions, garlic and fennel on the sheet pan.
Sprinkle with seasoning and drizzles with olive oil.
Bake for 35-40 minutes, until tomatoes are soft.
Remove from oven and transfer to a large pot.
Add tomato paste then purée the tomatoes using an immersion blender and simmer for 10 minutes.
Adjust seasoning, add broth, hot sauce and simmer for another 10-15 minutes.
Top with fresh basil before serving.
