Cooking Instructions
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Step 1
In a roasting pan, arrange the
Tomatoes (8)
,
Garlic (6 cloves)
, and
Yellow Onion (1)
. Drizzle with
Olive Oil (1/4 cup)
,
Balsamic Reduction (1 Tbsp)
, and
Dry Red Wine (1/3 cup)
.
Step 2
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)
.
Step 3
Roast off in a preheated 375 degrees F (190 degrees C) for 30 minutes or until soft and caramelized. The garlic should ooze out of their skins when gently pressed and give off a delicious buttery flavour. Discard the skins.
Step 4
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 Tbsp)
and allow the soup to reach a rolling boil before turning down the heat and leaving to simmer and reduce.
Step 5
When thickened to your desired consistency, remove from the heat and season to taste. In the meantime, make the grilled cheese.
Step 6
Butter one side of each
Sourdough Bread (4 slices)
. Facing the buttered side out, load up the slice with
Gypsy Ham (to taste)
,
Mature Cheddar Cheese (2 slices)
, and
Swiss Cheese (2 slices)
. Sprinkle over with
Cayenne Pepper (1 pinch)
.
Step 7
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.
Step 8
Serve tomato soup with a twirl of
Fresh Cream (to taste)
and a spoon of
Basil Pesto (to taste)
along with the tomato paste.
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