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1
Preheat the oven to 300u00b0F.
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2
Core the tomatoes - use the tip of a sharp paring knife to make a shallow cut all around the stem end, and then pop out the core.
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3
Cut the tomato into halves if small, or quarters if large.
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4
Place the tomatoes on a roasting tray, with cut sides facing up.
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5
Sprinkle with raw sugar, salt and pepper.
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6
Bake in the oven for 1 hour, checking from time to time that they are not burning.
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7
Remove and set aside.
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8
Heat the olive oil in a large, heavy based pan.
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9
Gently saute the onions and garlic until onions are soft and translucent.
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10
Add the roasted tomatoes with all the juices from the baking tray, the tinned tomatoes and their juice, white wine, stock and 1 teaspoon sugar.
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11
Bring to the boil, reduce heat and simmer for 1 hour.
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12
Remove from heat and add basil leaves, keeping four to six aside for garnish.
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13
Meanwhile, heat oven to 390F in preparation for crisping the proscuitto.
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14
Blend the soup with a stick blender or food processor and then pass through a fine sieve.
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15
Check for seasoning and, if desired add another teaspoon of sugar and pepper to taste - you probably won't need to add any salt as the proscuitto is quite salty already (see below).
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16
Place the sliced prosciutto on a cake rack and set on an oven tray.
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17
Cook the proscuitto for 5-8 minutes or until crisp.
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18
Remove from oven, cool on rack and crumble into pieces.
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19
Just before serving, bring the soup to a simmer, add the cream and heat through gently.
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20
Pour the hot soup into 6 shallow bowls.
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21
Sprinkle with crispy prosciutto and sliced basil, and serve.
