2 lb (900 g) cherry tomatoes

3 tbsp (45 ml) olive oil

2 garlic cloves, chopped

2 bay leaves

3 tbsp (45 ml) white wine

3/4 cup (180 ml) chicken broth

1/2 cup (125 ml) 35% heavy cream

In a large skillet over high heat, cook half of the tomatoes at a time in the olive oil until they are roasted, about 5 minutes. Transfer to a plate and set aside. Over medium heat, add the garlic and bay leaves to the skillet and cook until the garlic is golden. Deglaze the pan with the wine and reduce until almost evaporated.

Reserve 12 tomatoes for garnish. Place the rest of the tomatoes back in the skillet. Add the broth and cream. Let simmer over medium heat for 15 minutes, stirring occasionally. Remove the bay leaves. Transfer to a blender and blend until smooth. If the sauce is too thick, add more broth. Return to the skillet and keep warm. Season with salt and pepper.

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