Sheet Pan Roasted Seafood with Cherry Tomatoes

Name: Sheet Pan Roasted Seafood with Cherry Tomatoes
Ingredients: Two 14-ounce cans cherry tomatoes; 1/2 cup dry white wine, such as sauvignon blanc; 1 tablespoon tomato paste; 2 teaspoons fennel seeds; 1 1/2 teaspoons sugar; 1/4 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 5 sprigs fresh thyme; 2 cloves garlic, thinly sliced; 1 small fennel bulb, cored and thinly sliced, plus chopped fronds, for garnish; 1 small onion, thinly sliced; 1 pound skinless cod, cut into 1- to 2-inch chunks (similar in size to the scallops); 8 ounces large scallops (8 to 9 pieces), feet removed; 2 tablespoons olive oil; 12 ounces mussels, scrubbed clean