Preheat oven to 425ºF.

Chop tomatoes and onions in to large chunks and place on a large pan with olive oil at the base.

Finely chop garlic and add to pan.

Bake in oven for 40 minutes until tomatoes are nice and soft and a little blackened.

Allow to cool for about 10 minutes, then transfer half into a high powered blender and blend for 2-3 minutes until completely smooth.

Check to make sure the mixture is completely smooth and there aren't chunks of skins (this will be annoying when you're eating it!) then transfer to a pot over low heat.

Blend the remainder of the tomato mixture and add to the pot. Add in the bouillon and full fat coconut milk.

Bring to a simmer and adjust salt and pepper to your taste. Serve with cheezy pizza bread!