Roasted Tomatoes:
Preheat oven to 450 degrees. Place tomatoes on a parchment or nonstick foil lined sheet pan and toss with olive oil, thyme sprigs, sugar, salt and pepper.
Add shallots & garlic and cook until softened & golden, about 5 minutes. Remove the thyme sprigs & add the roasted tomatoes & their juices, the chopped thyme, chicken stock, salt & pepper to the pot.
Bring to a boil and reduce to a simmer and allow to cook, stirring occasionally for about 10 minutes. Remove from heat and puree until smooth with an immersion blender or in a blender.