1 kg (2.2 pounds) of fleshy, well ripened tomatoes
2 tablespoons (30 mL) of olive oil
2 shallots, chopped
1 clove of garlic, pressed
1/2 peroncino, deseeded and roughly ground
2 tablespoons (30 mL) of tomato purée
1/2 teaspoon (2.5 g) of sugar
0.5 dl 50 mL) of red wine
4 dl (400 mL) of vegetable broth (in cubes)
1 sprig of chopped oregano
Salt and pepper (optional)
2 basil branches cut in strips
2 dl (227 mL) of whipped cream
50 g (2 oz) of Tilsiter, grated (or you could use Slovenian Tilsit)
Notch the tomatoes in the form of a cross, plunge them quickly in boiling water, peel and cut them in four.
Brown the shallots and the garlic in the olive oil, add the tomatoes and the peperoncino and braise for 5 minutes.
Add the tomato purée and the sugar, braise rapidly, add the red wine and the broth, add the oregano and simmer for 10 minutes.
Remove from heat, reduce to a purée in the mixer and pass through a strainer.
Put back in the casserole and correct the seasoning if necessary.
Heat well a second time.
Add the strips of basil and serve in pre-heated soup plates or cups.
Mix gently the whipped cream and the cheese and place a tablespoon of this mixture on each plate.
Serve the rest of the cheese mousse separately.