Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Place tomatoes and onions on pan and drizzle with 1/3 cup of olive oil. Toss to coat. Sprinkle with salt, pepper, and red flakes. Toss to coat. Roast for 25 minutes. Remove from oven and let cool slightly.
Step 3
Spoon tomato mixture and sugar into a blender. Blend on high until smooth. Transfer tomato mixture to a medium saucepan. Add coconut milk and heat on low until warm.
Step 4
Spoon into bowls. Garnish with sprig of fresh basil and olive oil.
Use as many organic ingredients as desired. Serve with warm sourdough bread on the side.