Ingredients

2 lbs tomatoes, cut into quarters

4 cloves garlic, unpeeled

1 large onion, cut in large cubes

2 red peppers, seeds removed and cut into quarters

1 tbsp olive oil

salt and pepper to taste

1 cup water

1 tsp smoked paprika

1/4 cup heavy cream (optional)

1/4 cup basil, chopped into ribbons

Directions

1. Toss the tomatoes, garlic, onion, and red peppers with olive oil.  Sprinkle salt and pepper on top.

2.  Bake everything at 425 F till the edges of the peppers brown (25-30 mins).

3.  Squeeze the garlic cloves out of their skins and into a large saucepan.  Add the roasted tomatoes, onions, peppers, water, and paprika to  the saucepan.  Bring to a boil, then turn down the heat and simmer for 10 minutes.

4.  Blend with the heavy cream, adding additional salt and pepper as needed.

5.  Top with basil and serve.