Roasted

Tomatoes Soup

with Open Faced,

Pesto, Grilled Cheese

Ingredients

Prepare the pesto and roasted tomatoes 1 day ahead.

 

Pesto

Food processor

3 ounces basil leaves, after stems removed.  About 2 cups packed

1 tablespoon white balsamic vinegar

1 1/2  teaspoons fresh, minced garlic

1/3 cup pine nuts

1/2 teaspoon salt, to taste

½ teaspoon coarse black pepper

1/3 cup extra virgin olive oil

¼ cup light tasting olive oil

1/3 cup finely grated Parmesan cheese

 

Roasted Tomatoes

10 ounces grape tomatoes

Salt & pepper

1 teaspoon freshly minced garlic

1 tablespoon white balsamic vinegar

1 tablespoon extra virgin olive oil

Parchment paper

Baking sheet with rimmed edges

Tomato Soup

Dutch oven or soup pot with heavy lid

3 tablespoons olive oil

3 cups chopped sweet onion 

1 tablespoon freshly minced garlic

2-28 ounce cans, whole tomatoes with juices/sauce

2 fresh bay leaves

1 1/2 tablespoons finely chopped, fresh Italian parsley

1 tablespoon fresh thyme

leaves, chopped (do not use dried)

1 to 2 pinches, hot pepper flakes

2 cups vegetable broth

1 tablespoon sugar

Salt & pepper

 

1/3 cup fresh shaved Parmesan cheese

4 tablespoons butter

Hand held Immersion blender

Toppings & Garnish

Crispy bacon

Chopped Italian parsley

Roasted tomatoes

Open Faced Grilled Cheese

Ciabatta Loaf, sliced (ask deli to slice)

Provolone cheese slices

Havarti cheese slices

Pesto recipe

Butter

Directions

Pesto

Add the basil, balsamic vinegar, garlic, pine nuts and salt & pepper to the food processor and pulse until finely chopped.  Drizzle in the olive oils while pulsing.  Remove the lid and mix in the Parmesan cheese, add extra salt if desired.  Scrape into a plastic container with lid.  Place a sheet of plastic wrap over the top before before sealing with lid.  Place in the refrigerator.  

Roasted Tomatoes

Halve the tomatoes widthwise and using your thumbs and forefingers, squeeze out the seeds, to discard.  

Place the tomatoes in a bowl and season with salt & pepper.  In a small ramekin, add the garlic, balsamic vinegar, olive oil and mix.  Pour over the tomatoes and toss to coat.  Spread out evenly onto the baking sheet lined with parchment paper and roast in the center of the oven at 250 degrees for 2 hours.  Remove and store until ready to use.  

Tomato Soup

Place the Dutch oven or soup pot on stovetop over medium temp and add the olive oil and chopped onions.  Cook until the edges of onions are nicely browned and onions start to take on some color.  Add the garlic and cook for 1 minute, stirring often.  Add the 2 cans of tomatoes with all their juices, the bay leaves, Italian parsley, thyme, pepper flakes, vegetable broth, sugar and then lightly season with salt & pepper.  Will add more salt & pepper at the end.  Stir, cover tightly and cook over med-low for 1 hour, stirring and scraping bottom occasionally.  

After 1 hour reduce heat to low, add the Parmesan cheese and puree to desired consistency, using the hand held immersion blender.  A countertop blender can be used, but puree in batches for safety.  Add the butter and stir until smooth.  Heat over low temperature, uncovered until desired richness.  Season with more salt & pepper if needed.  Serves about 8.

Open Faced Grilled Cheese

Heat a small skillet over medium temp and add a few tablespoons of butter. Spoon pesto onto one side of Ciabatta slices and then top each with sliced Havarti & provolone cheeses.  Place in the butter and cook until the bottoms are nicely browned.  Remove and place under the broiler in the oven until the cheese is melted but not browned.  Extra roasted tomatoes can be added to the grilled cheese sandwiches if desired.  Serve with the tomato soup and toppings.