Put everything inside a pot and bring to a boil. Once it starts boiling lower to medium-low and let simmer for 30min.
First we cook the carrots, onion and bayleaf with olive oil on medium heat until the onion is soft and translucent.
Add the garlic clove and cook for a few seconds
Add the tomato paste and cook for at least one minute.
Add the white wine and let it evaporate completely.
Add the tomatoes and cherry tomatoes and heat up until steam comes out of them.
Add the vegetable stock and salt.
Add the extra aromatics: parmesan crust and basil sprigs.
Let it come to a boil and then reduce heat to a minimum. Let cook for 30-45min so the tomatoes have time to soften and to start to disintegrate.
Once ready, remove the parmesan crust and basil and boil extra time if needed to reduce the amount of liquid. Adjust level of salt and add a bit of sugar if tomatoes were acidic.