Heat the oven to 400°F (204°C)
Line a baking sheet with parchment paper for easier clean up.
Wash and dry the tomatoes and pour the tablespoon of olive oil in the palm of your hand and rub all over the tomatoes.
Place the tomatoes, onion, and garlic cloves on the baking sheet and roast for 25-30 minutes or until the tomato skins are blackened and beginning to collapse. Let cool.
Once the tomatoes are cool, peel the skin off and put in the blender (SEE NOTE) with the onion and garlic. Blend until smooth and frothy. The tomatoes will froth up, this will subside once you heat on the stove.
Pour the tomato mixture into a large sauce pan and add the 2 cups of vegetable broth, the 1 tsp sugar (SEE NOTE)), 1/3 cup red wine (SEE NOTE), and salt and pepper to taste. Stir and bring to a boil, then reduce to simmer. Simmer for 15 minutes, add the basil and stir to combine. Serve hot.
Top with crunchy croutons and vegan parmesan cheese.