Roasted Tomato Soup

Halve the vine tomatoes, sprinkle lightly with sugar, and place them in a baking dish. Season with salt and pepper, drizzle with olive oil, and roast together with the red onion, garlic, and chili pepper at 160 °C for about an hour until golden brown. If the liquid reduces too much, add a little water or vegetable broth.

Transfer the golden-brown roasted mixture to a blender and purée until smooth.

Drizzle the cherry tomatoes with a little olive oil and sear them in a hot pan until golden brown.