Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté for 1-2 minutes until golden. Add the tomatoes and continue to sauté for another 3 - 4 minutes.
Add in the warm vegetable stock and bring to simmer for about 10-15 minutes until cooked through.
Remove from the heat add the gin and process with a hand blender to a smooth purée.
Pass it through a sieve and add the cream or crème fraiche and seasoning. Add a pinch of brown sugar if too sour.
Serve immediately.