- 1 onion, chopped
- 1 tablespoon olive oil
- 2 ½ pounds fresh plum or cherry tomatoes
- ½ cup carrots, chopped
- 5 garlic cloves, chopped
- 3 dried bay leaves
- 2 cups chicken stock
- ¼ cup dry white wine
- 2 teaspoons salt
- ¼ teaspoon freshly ground pepper
- 2 teaspoons sugar
- Mascarpone cheese, for garnish
- Fresh basil, julienned, for garnish
In a medium sauté pan over medium heat, sauté the onions in olive until translucent, about 5 minutes. Add the tomatoes, carrots, and garlic and sauté until the tomatoes are soft and begin to fall apart, about 10 minutes.
Add the bay leaves, chicken stock, white wine, salt, pepper, and sugar. Simmer for 25-30 minutes over low to moderate heat.
Remove the bay leaves and purée with a hand blender. Check for seasonings.
Serve with a dollop of mascarpone and julienned basil.