4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
8 cloves garlic, peeled
8 Roma tomatoes, halved and seeded
2 red peppers, quartered and seeded
1 medium onion, quartered
Kosher salt and freshly ground black pepper
One 6-ounce can tomato paste
6 cups vegetable stock
1/4 cup loosely packed chiffonade fresh basil, for serving
Herbed Flatbread, for serving, recipe follows
One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket)
2 tablespoons roughly chopped fresh lemon thyme
2 tablespoons roughly chopped fresh rosemary
2 tablespoons olive oil, plus more for coating bowl
4 tablespoons unsalted butter
2 cloves garlic, smashed
1/2 red onion, thinly sliced
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