Video

Preparation

1. Heat the oven to 190°C and spread the tomatoes cut-side up in a roasting tin.
2. Tuck in the onion and garlic, drizzle with oil and sprinkle over the sugar.
3. Roast for 40 minutes until the edges of the tomatoes are dark and caramelised.
4. Tip everything into a pan, add the stock and simmer for ten minutes.
5. Blend until velvety, then stir in most of the basil and the cream.
6. Season carefully, reheat without boiling and finish each bowl with the remaining basil.