Directions

Pesto

Add the basil, balsamic vinegar, garlic, and pine nuts to a food processor. Pulse while drizzling in the olive oil. Add the Parmesan cheese, season with salt & pepper and lightly pulse. 

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Roasted Tomatoes

Halve the tomatoes widthwise and using your thumbs and forefingers, squeeze out the seeds and discard (optional). Place the tomatoes in a bowl and season with salt & pepper. Add the garlic, balsamic vinegar, olive oil and toss. Spread out evenly onto the baking sheet lined with parchment paper and roast in the center of the oven at 250F for 2 hours. Remove and let cool.

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Tomato Soup

Heat the butter in the Dutch oven over medium temperature. Add the onions and cook until translucent. Add the carrots and cook 5 minutes, stirring often. Add the garlic and cook 2 minutes, stirring often so garlic doesn't burn. Add the tomatoes along with their sauce/juices to the pot. Add the broth, soy sauce, thyme, sugar and stir. If you have a hand held blender, lightly puree everything or crush with a kitchen utensil, then add the bay leaf. Bring to a boil, reduce temperature to low, cover tightly and simmer for 25-30 minutes, stirring occasionally until rich in flavor.  

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Remove from heat, season with salt & pepper and puree until smooth. Add back to the pot over low temperature and add heavy cream to-taste. If soup becomes too thick, add small increments of more vegetable broth to thin out. Serves 8-10.

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Open Faced Grilled Cheese

Heat a small skillet over medium temp and add a few tablespoons of butter. Spoon pesto on 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. Serve with the tomato soup and toppings.  

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