Roasted tomato soup with mascarpone and basil

Halve the large tomatoes and place them in a baking tray. Sprinkle them with a little sugar, salt, and pepper, then drizzle with olive oil. Add the chopped onion, garlic cloves, and chili pepper to the tray. Bake everything at 160°C for about an hour, until the vegetables turn golden. If the juice evaporates too much, add a little water or vegetable stock.

Transfer the roasted vegetable mixture into a blender and blend until you get a smooth and homogeneous cream.

Drizzle the cherry tomatoes with a little olive oil and sauté them quickly in a hot pan until they turn golden and slightly cracked.