Ingredients

• 14 ripe tomatoes
  
• 8-10 whole garlic cloves
  
• 4 tablespoons Olive Oil plus additional to coat tomatoes
  
• 2 Medium onions chopped
  
• 3 tablespoons Kosher Salt
  
• ¹/₂ teaspoon Red Pepper Flakes
  
• 28 ounces Tomato Puree, canned
  
• 1 teaspoon Chicken bouillon base
  
• 1 cup Water
  
• 3 cups Whole Basil Leaves
  
• ¹/₄ teaspoon Italian Seasoning
  
• ¹/₂ teaspoon Thyme
  
• ¹/₄ cup Heavy Cream or Half and Half
  
• Kosher Salt and Cracked Pepper to taste