Carmellini's Tomato Risotto

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2 ripe yellow tomatoes (1/2 pound each), peeled and cut into eighths

2 ripe red tomatoes (1/2 pound each), peeled and cut into eighths

1 tablespoon crème fraîche

2 1/2 cups extra-virgin olive oil

1 small rosemary sprig

2 garlic cloves, minced

Coarse salt

About 4 1/2 cups chicken stock or canned low-sodium broth

1 tablespoon unsalted butter

1 large onion, finely chopped

1 cup Arborio rice

1/2 cup dry white wine

2 tablespoons mascarpone

1 tablespoon freshly grated Parmesan cheese

Freshly ground white pepper

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