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Preheat the oven to 400°F. Grab a large casserole dish and set it aside.
In the casserole dish, add the tomatoes, onion, bell pepper, garlic, olive oil, Italian seasoning, salt, sugar, pepper, and red pepper flakes. Mix until well combined.
Place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes.
Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes.
Transfer everything from the baking dish with all of the juices into the food processor or blender.
Add in silken tofu, hot sauce, tomato paste, and flaxseed meal, and process until smooth.
Add in the basil and pulse until combined but not blended in. If you over-blend the basil, it may turn the sauce into an odd color! Adjust seasonings to taste.
Reheat the sauce if using it immediately or transfer it into an airtight container to store in the refrigerator for about a week or in the freezer for 3-4 months.