Roast the peppers over an open flame (like your gas range) or grill until the skins turn black. Remove from the flames and allow to cool. When cool enough to touch, remove the skins, stem and seeds and rinse with cool water. Set aside.
Pre-heat the oven to 375 F.
Bring a sauce pan of water to a boil. Score the skin of the tomatoes with a knife in an X on the bottom of each tomato. Blanche in the boiling water for 30 seconds to 1 minute, or until you start to see the skin splitting on the tomatoes.
Transfer to a sieve and allow the tomatoes to cool. Rinse with cool water and slip off the skins.
Place the skinned tomatoes on a lightly oiled roasting dish, season liberally with salt and pepper and put in the oven and roast uncovered for 30 minutes.
Remove from the oven and allow to cool.
Put the peeled peppers and roasted tomatoes in a blender and add the paprika and a little salt and pepper and puree. Taste and adjust the seasoning as needed. Add cayenne or chipotle if you would it spicier.
Recipe by Plant Craft at https://www.rachelcarr.com/4-essential-oil-free-vegan-sauces/