Ingredients:

• 2 lbs ripe plum tomatoes, cored and cut into 1-inch thick slices
• 1 Tbsp granulated sugar
• 4 Tbsp unsalted butter
• ½ cup chopped onion
• 1 Tbsp tomato paste
• 2 Tbsp all purpose flour
• 1 ½ cups chicken stock
• ½ cup heavy cream
• salt and cayenne pepper to taste

Directions:

Pre-heat oven to 450 degrees. Spread the tomatoes on a baking sheet in a single layer and sprinkle with the sugar. Place in the oven and roast for about 30 minutes or until they begin to color nicely around the edges. Melt the butter in a large saucepan, add the onion and sauté over medium-high heat until lightly colored. Stir in the tomato paste and flour and cook, stirring constantly, until thoroughly combined and fragrant. Slowly add the chicken stock, whisking constantly. Stir in the roasted tomatoes. Bring to a simmer, cover and cook for 10 minutes. Remove from heat and puree with a blender or immersion blender. Return to the saucepan, stir in cream, heat gently and season to taste with salt and cayenne pepper. Serve hot.