This looks like a yummy tomato soup. I think I might double or triple the recipe to freeze some for a quick supper.

1 large red onion, quartered
3 cloves garlic, crushed
½ t. olive oil
1 one-pound can peeled plum tomatoes
1 ½ T. tomato puree
½ t. balsamic vinegar
1 t. sugar
¾ pint hot chicken or vegetable stock
1 t. dried basil
½ t. chili sauce
2 T. heavy cream

Preheat oven to 300 degrees.

Roast the onion and garlic in the oil for 20 minutes.

Stir in the tomatoes, puree and, and balsamic vinegar and roast for another 15
minutes.
Remove from the oven and pour the ingredients into a large saucepan, along with the stock, sugar, basil, and chili sauce.

Simmer on a medium heat for 5-7 minutes and then whip in a blender until smooth.

Strain the soup through a fine sieve and then return to a low-medium-heat.

Stir in the cream and heat through.

Season to taste and serve with crusty baguettes and butter. You may want to top with chopped sundried tomatoes and grated cheese.