4 quarts red bell peppers, rough chopped
48 roma tomatoes, halved
16 oz extra virgin olive oil, divided
salt and pepper as needed
2 quarts fennel, chopped into 1/2-inch dice
2 quarts onion, chopped into 1/2-inch dice
1 tsp red chili flakes
1 1/2 cups all-purpose flour
1/2 cup chicken base
2 gallons chicken stock
8 oz roasted garlic
16 oz heavy cream

Toss red peppers and tomatoes with 8 ounces of olive oil and 3 tablespoons of salt and pepper mix. Place on sheet pan and place under broiler for 4 minutes until vegetables start to char on top. Remove and reserve on cooking rack. In sauce pot, place 8 ounces olive oil over medium heat and saute onions and fennel until lightly caramelized. Add chili flakes and flour, then tomatoes, peppers, chicken base and stock. Cook for 30 minutes. Add garlic and cream and let stand for 5 minutes. Then puree and strain. Cool and refrigerate for at least 1 day before serving.

For roasted garlic: place 8 ounces of garlic cloves with 3 tablespoons of butter in aluminum foil. Cook in preheated 450 degree oven for 20 minutes, with fan on high. Garlic should brown and soften. Remove and cool.