Make the confit tomatoes: Cut the cherry tomatoes in half and place them cut side up on a baking sheet lined with parchment paper. Sprinkle with salt, then powdered sugar, and drizzle with olive oil. Bake at 240°F (115°C) for about 2 hours.

Now make the basil cream: In a small pan, add a small potato sliced very thin (it just needs to add creaminess, so use a small one), a drizzle of olive oil, and a little water. Add salt, cover, and cook until the potato is soft.

Bring water to a boil in a small pot and blanch a generous handful of basil for a few seconds. Immediately cool it in ice water. Place the potato with its cooking liquid in a cup for an immersion blender, add a little lime juice and 1 teaspoon brown sugar. Blend until creamy, then squeeze the basil by hand and add it with a drizzle of olive oil. Blend everything together until smooth and creamy.

In a nonstick saucepan, heat a drizzle of olive oil, add the garlic clove (germ removed and finely minced), finely chopped onion, and chili pepper. Sauté with a splash of water to prevent burning.

Add the tomatoes (peeled, seeded, and chopped) and a few basil leaves. Cover and cook over medium heat.

Pass the sauce through a food mill to strain it.

Continue with the pappa al pomodoro: Cut the bread into cubes and place it in a nonstick saucepan with a drizzle of extra-virgin olive oil. Turn on the heat and let it sizzle lightly. Slice 1/2 onion very thinly with a mandoline and add it to the bread.

Add the tomato purée and, if needed, the broth. Cover and cook for about 20 minutes, stirring occasionally, and add salt to taste.

Turn off the heat and add the confit tomatoes and basil. Mix everything together.