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Preheat the oven to 180°C (350°F). Place a roasting tray on the hob over medium-high heat, add the onions, garlic and cayenne, drizzle with enough olive oil to coat and cook for 3-4 minutes.
Add the tomatoes cut side down, season with a pinch of salt, pepper and the sugar, then drizzle over the balsamic. Cook on high heat for 3-4 minutes until they begin to caramelise, stir well, then roast in the oven for 20-25 minutes.
Toast the pine nuts in a dry pan until golden. Pound the sundried tomatoes in a mortar until broken down, season with a touch of salt, add the nuts and keep pounding to a pesto consistency. Stir in the Parmesan, then add olive oil and enough of the reserved sundried tomato oil to reach a spooning consistency.
Place the tray back on the hob over medium heat and pour in the stock. Bring to the boil and simmer for 4-5 minutes, then add the cream, stir well and simmer for 2-3 minutes more.
Blend with a stick blender until almost smooth with a couple of chunky bits, or use a potato masher for a more rustic texture. Serve warm with dollops of pesto on top.