In a roasting pan, arrange the chopped Tomato (8), fresh Garlic (6 clove) and Yellow Onion (1). Drizzle with Olive Oil (4 tablespoon) and Balsamic Reduction (1 tablespoon) and Dry Red Wine (100 milliliter).
Roughly tear the Fresh Oregano (1 handful) and push the leaves in between the vegetables. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
Roast off in a preheated 190 degrees C (374 degrees F) for 30 minutes or until soft and caramelised. The garlic should ooze out of their skins when gently pressed and give off a delicious buttery flavour. Discard the skins.
Using a blender, puree the roast vegetable mixture until smooth. Pour the puree into a large pot set over medium heat. Stir through the Tomato Paste (3 tablespoon) and allow the soup to reach a rolling boil before turning down the heat and leaving to simmer and reduce.
When thickened to your desired consistency, remove from the heat and season to taste. In the meantime, make the grilled cheese.
Butter one side of each of the Sourdough Bread (4). Facing the buttered side out, load up the slice with Gypsy Ham (to taste), Mature Cheddar Cheese (2 slice) and Karoo Swiss (2 slice). Sprinkle over with Cayenne Pepper (1 pinch).
Top with another slice of toast, butter side out, and place on a flat-top toaster or pan and press to flatten the sandwich. Toast until crisp and the cheese is bubbly and oozing out of the sides of the sandwich.
Serve tomato soup with a twirl of Fresh Cream (to taste) and a spoon of Basil Pesto (to taste) along with the tomato paste.