Preheat oven to 450. Line sheet pan with foil

Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar

Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly

In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.

Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.

Add the flour to make a roux, cook for about 1 minute

Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.

Return to sauce pan, return heat to medium, add cream. Whisk together

Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes

Transfer to blender, and working in batches, blend until very smooth.

Season with salt and cayenne as needed.