Preheat the oven to <temperature>250<unit>°C</unit></temperature>

Cut <quantity>1<unit>kg</unit></quantity> of ripe tomatoes in quarters

Deseed, remove the ribs, and chop <quantity>1</quantity> red bell pepper into medium pieces

Spread the tomatoes and the bell pepper in a baking dish

Season with <quantity>¼<unit>tsp</unit></quantity> of red chili flakes, <quantity>⅓<unit>tsp</unit></quantity> of smoked paprika, and <quantity>½<unit>tsp</unit></quantity> of sumac

Add <quantity>1<unit>tsp</unit></quantity> of flaky salt and <quantity>1<unit>tbsp</unit></quantity> of honey

Add <quantity>¼<unit>cup</unit></quantity> of balsamic vinegar and <quantity>2<unit>tbsp</unit></quantity> of olive oil

Bake the tomatoes for about 40m until blistered

Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

Enjoy the tomato coulis with your favorite pasta, as a pizza sauce, or as a base for a gazpacho.