Preheat the oven to 400 degrees F. Toss together the tomatoes, red peppers, cup olive oil, 1 tbsp kosher salt, and fresh ground pepper to taste. Spread tomatoes and peppers in 1 layer on a baking sheet and roast in the center of the oven for 45 minutes.

In large stock pot over medium heat, saut the onions and garlic with 2 tbsp of olive oil, the butter and red pepper flakes and a little salt and pepper for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken broth. Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Cool to where it can be handled easily and pulse in blender in small batches to desired consistency. Add more salt and pepper to taste. Serve hot or cold. Great with mozzarella grilled cheese sandwiches on sourdough bread!!!