Make the roasted tomato sauce. Preheat oven to 180°C (350°F).

Cut open the tomatoes, arrange them cut side up on a roasting pan. Peel and divide the onion in a half, then add them into the roasting pan along with the tomatoes. Dress with salt, pepper, and a good drizzle of extra virgin olive oil.

Slow roast the tomatoes for one hour, then blend the tomatoes in a food processor until creamy. Reserve and set aside.

For the risotto Pour the stock into a large pot and bring it to a simmer.

Pour olive oil in a medium saucepan, add the butter over medium heat. Sauté the shallots over low heat until it becomes translucent and soft for 1-2 minutes.

Add arborio rice and toast for a few minutes until the grains turn transparent. Pour in white wine, stirring with a wooden spoon until all the alcohol has evaporated.

Adding one ladle at a time, pour stock in the risotto and stir consistently until all the stock has been used and the risotto becomes thick and creamier. In the last 5 minutes of cooking add the tomato puree to the risotto and stir well until combined.

Add parmesan cheese and season according to taste and allow to sit for 5 minutes for the flavours to infuse. Serve in bowls topped with cold stracciatella cheese and extra virgin olive oil.