Prepare a smoker, according to the manufacturer's directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, and season with salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, reserving the tomato juices also.
Heat the remaining olive oil in a medium saucepan over medium-high heat. When the oil is hot, add the onions and cook, stirring, 3 to 4 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the smoked tomatoes, tomato juices, salt, pepper, and cayenne. Cook for 3 to 4 minutes, stirring often. Add the chicken stock and bring to a boil. Reduce the heat to a gentle simmer and cook for 25 to 30 minutes, stirring often.
Using an immersion blender or food processor, puree the tomato mixture until smooth. Strain mixture through a fine-mesh sieve, pressing to release all of the juices, and discard the solids. Place the tomato sauce into a small saucepan and add the cream. Simmer sauce for about 6 minutes over medium-low heat or until slightly thickened. Adjust seasonings with salt and pepper, if desired. Keep warm until ready to serve with the Risotto Cakes.
Yield: about 1 1/2 cups