Preheat oven to 180 degrees C.

Slice the tomatoes in half and place in a large baking pan.

Slice the peppers in half and de-seed and de-vein. Place in the pan.

Add the head of garlic to the pan.

Drizzle with olive oil, season with salt, add thyme and roast in the oven for 40 minutes or until soft and caramelised.

Twenty minutes before the vegetables are ready, tear the ciabatta bread in to palm-sized pieces and place on a small baking tray. Add to the oven and toast for 15 - 20 minutes.

Remove everything from the oven.

In a large soup pot, add the tomatoes, peppers, thyme, stock and the softened insides of the roast garlic.

Add the 10 basil leaves and most of the toasted bread leaving aside some for garnish.

Bring to a simmer for 15 minutes.

Remove from the heat and allow to cool slightly. Add the remaining basil leaves, the red wine vinegar and blend with a stick blender to desired texture. Alternatively pulse in a food processor.

Taste and season with sea salt and add optional chilli flakes.

Serve with a drizzle of olive oil and a small chunk of toasted bread