Chop the lacy leaves off of the fennel. Set aside. Chop the bulb into small pieces.

Heat the olive oil in a large skillet.

Add the fennel and sauté until the fennel softened and starts to caramelize.

Stir in the garlic, cooking for one minute. Mix in the tomato paste.

Add the chopped cherry tomatoes and sauté for a few minutes until they soften.

Season with salt and freshly ground black pepper.

Mix in the wine, strained tomatoes, and the bay leaf.

Add the peeled tomatoes and break them up with a spoon. Stir to combine everything.

Bring to a boil, lower the heat, cover and simmer for 15 minutes. Remove the bay leaf.

Use a stick blender to puree the mixture. Alternately, transfer to a food processor working in batches, if necessary, and puree.

At this point, you can transfer the mixture to a pot or return it to the pan.

Over medium heat, stir in the cream.

Add the sugar and season with sugar, salt, and freshly ground pepper to taste.

Cook for another 10 minutes. Season again to taste.

Remove from heat, garnish with the fennel leaves and serve.