Ingredients

• 4 pounds tomatoes of varied shapes and sizes, coarsely chopped
• 1 large yellow onion, quartered
• 1 red pepper, seeded and coarsely chopped
• 2 cups carrots, peeled and coarsely chopped
• 1 cup celery, coarsely chopped
• 6 cloves garlic, peeled
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons thyme, picked (or whole if stems are tender)
• 1 teaspoon red chili flakes
• Salt and pepper
• 1 quart vegetable stock or low-sodium chicken stock
• 1 bay leaf
• 10 to 12 basil leaves, finely chopped
• Balsamic drizzle, for garnish

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