Step 1

Preheat oven to 400 degrees F.

Step 2

Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.

Step 3

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

Step 4

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.

Step 5

Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.