Cut the roma tomatoes in half, place in sheet pan with a paring knive score the inside of each tomato, then sprinkle with salt, pepper, oregano and granulated dry garlic, roast for about 15 to 20 minutes.
In a heavy sauce pan or a dutch oven, add the onions and let cook until translucent and just starting to color. Add the garlic and cook for another 30 seconds or so.
Take the peel off the roasted tomatoes, place in the pan and cook strring often for a few minutes.
Add the organic canned tomatoes, salt and pepper, oregano and basil, bring to a boil, then lower the heat to a medium low for about 10 minutes.
Add the vegetable broth and cook for another 10 minutes, add salt and pepper to taste and some more of the fresh basil and oregano. With an immersion blender