INGREDIENTS
1/4 cup
Basil, fresh
1
Bay leaf
1
Carrot, large
2
stalks Celery
2 tbsp
Garlic
1
Onion, medium
1/2 tsp
Oregano, dried
1/2 tsp
Thyme, dried
1 14.5 ounce can
Tomatoes
4 cups
Vegetable broth
1/2 tsp
Pepper
1/2 tsp
Red pepper flakes
1/2 tbsp
Salt
1/4 cup
Sugar
5 tbsp
Olive oil, extra virgin
1/2 tbsp
Red wine vinegar
3/4 cup
Heavy cream
1
0 (2 and 1/2 pounds) roma tomatoes, cut in half