6cupsvegetable brothchicken stock can also be used
½cupheavy cream
salt and black pepperto taste
fresh basil leavesto serve
Instructions
Pre-heat the oven to 200°C/400°F.
Place the tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Add a handful of fresh basil leaves. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelizing slightly.
In a large pot set over medium-high heat, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute.
Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.
Lower the heat and cover the pot. Allow to simmer for 10 minutes.