Cut the tomatoes in half and drizzle with olive oil & season with salt. Roast for 20-25 min at 400f
While the tomatoes are roasting, add the onion, garlic, and celery to a pan with olive oil and a pinch of salt. Cook on med-high until it starts to brown. Add the tomato puree and cook for 2 min, then add the Tbsp of sugar.
Add the roasted tomatoes and make sure you scrape the bottom of the pan to get all the flavor
Using an emersion blender, blend until smooth, add the heavy cream, and then add the black pepper
Serve with a splash of olive oil and a few basil leaves
