Roasted Tomato Soup with Basil

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 diced red onion, garlic, and chili at 160 °C for about an hour until golden brown. If the liquid reduces too much, add a little water or broth.

Transfer the roasted mixture to a blender and purée until smooth. Stir in the chopped tomatoes and heat briefly. Serve the soup in bowls, garnished with fresh basil, a dollop of mascarpone, and freshly grated Parmesan. Serve with a slice of ciabatta bread, toasted golden brown in butter.