Directions
- 1Pour grape tomatoes into a baking sheet.
- 2Cut the garlic in half and place the halves amongst the tomatoes.
- 3Cut the onion into wedges and place them in the baking sheet with the tomatoes and garlic.
- 4Drizzle olive oil, salt and pepper over everything.
- 5Bake the tomatoes, garlic, and onion until slightly charred.
- 6Finely chop celery and red onion and set aside.
- 7Add olive oil to the pot and sauté the finely chopped celery and onion until softened.
- 8Add the tomato paste, dried oregano, salt and pepper to the pot. Mix well.
- 9Add the roasted tomatoes, garlic, and onion to the pot. Mix everything together.
- 10Squeeze the roasted garlic cloves into the pot.
- 11Add the fresh basil leaves to the pot and mix.
- 12Add balsamic vinegar to the pot.
- 13Use an immersion blender to create a smooth tomato soup.
- 14Add heavy cream to the soup. Mix well.
- 15Season with salt and pepper, to taste.
- 16Spread butter and herb butter on both slices of bread.
- 17Layer cheddar and mozzarella cheese on top of the herb butter on one slice of bread.
- 18Place the other slice of bread on top to form a sandwich.
- 19Cook the sandwich in a cast iron skillet until golden brown on both sides.
- 20Cut the sandwich in half and serve with the tomato soup.
Ingredients
- 1 bowl grape tomatoes
- 2 bulbs garlic
- 1 medium onion
- 1 bottle olive oil
- 1 salt
- 1 pinch black pepper
- 2 stalks celery
- 2 small red onion
- 1 tablespoon tomato paste
- 1 pinch dried oregano
- 1 handful fresh basil
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream
- 2 slices bread
- 1 tablespoon butter
- 1 tablespoon herb butter
- 4 slices cheddar cheese
- 2 slices mozzarella cheese
Equipment
baking sheetknifebowlpotimmersion blendercast iron skillet
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