Quarter tomatoes. Half the san marzano tomatoes. Put both kind of tomatoes on a foil lined baking sheet and drizzle with olive oil. Bake for 35 minutes.

Put roasted tomatoes into a blender.

Add diced fire roasted tomatoes and crushed tomatoes. Blend until smooth and pour into a large pot.

Blend roasted onions, garlic, fresh basil and 1/4 cup olive oil.

Pour the basil mixture into the tomato puree in the large pot.

Add 4 cups of chicken stock, dried basil, salt & pepper.

Add white wine and a dash of crushed red pepper flakes.

Simmer for an hour and a half on low for flavors to blend. Serve with a grilled cheese sandwich or your favorite sides.