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1
Preheat the oven to 225.
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2
In a medium bowl, toss the plum tomatoes with 1/2 cup of the olive oil, the thyme, garlic, sugar and 2 teaspoons of kosher salt; season with white pepper.
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3
Spread the tomatoes out on a rimmed baking sheet and bake for 1 hour and 20 minutes, turning them over halfway through cooking.
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4
Let cool.
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5
Transfer to a bowl and refrigerate until chilled.
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6
Meanwhile, snap off the tough outer leaves of the artichoke until you reach the pale green leaves.
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7
Using a sharp knife, cut off the top two-thirds of the leaves, then peel the base and stem.
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8
Using a spoon or melon baller, scoop out the hairy choke.
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9
Cut the artichoke into 1/2-inch pieces.
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10
Squeeze the tomato halves to soften them, then scoop the seeds from the tomatoes and discard.
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11
Cut each half into 4 quarters.
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12
In a large saucepan, heat the remaining 1/4 cup of olive oil.
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13
Add the onion, shallot, green pepper and artichoke, season with salt and cook over moderate heat until the vegetables soften, about 10 minutes.
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14
Add the green tomatoes, cover and cook over moderately low heat, stirring occasionally, until softened and most of their liquid has evaporated, about 1 hour.
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15
Transfer the vegetables to a blender and puree until smooth.
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16
Strain the puree through a fine sieve set over a medium bowl and refrigerate until chilled.
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17
Stir in the cream and water, season with salt and white pepper and refrigerate.
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18
Drain the plum tomatoes and pat dry with paper towels.
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19
Finely chop the tomatoes and transfer to a bowl.
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20
Add 2 tablespoons of the basil and season lightly with salt and white pepper.
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21
In another bowl, season the pear tomatoes with salt and white pepper.
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22
Place a 3-inch round ring mold or biscuit cutter in the bottom of each of 4 shallow bowls.
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23
Press the plum tomato mixture into the molds, then carefully remove the molds.
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24
Mound the pear tomatoes on top.
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25
Pour the soup all around, garnish with the remaining 2 tablespoons of basil and serve.
