1. Heat the butter and oil in a large pot over medium heat
and sauté the onion, celery, carrot and garlic until soft.
2. Add the tomatoes, tomato purée, sugar, salt and
pepper, and cook off the tomatoes until they have melted
down and reduced.
3. Add the stock, bring to the boil and simmer for
15 minutes. Add the basil leaves right at the end and
process until smooth with a hand-held blender or in
batches in a food processor.
4. Stir through the balsamic vinegar and season again to
taste (add a splash of Worcestershire sauce if you like).
Add the cherry tomatoes and serve warm, garnished
with some baby basil leaves.
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