Roasted Tomato Soup with Mascarpone

Halve the tomatoes, sprinkle with a little sugar, and place them on a baking tray. Season with salt and pepper, drizzle with olive oil, then roast with the red onion, garlic, and chili at 160°C until golden brown, for about an hour. If the liquid evaporates too much, replenish with a little water or broth.

Place the roasted, golden-brown vegetable mixture into a blender and blend until silky smooth.

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