Roasted Tomato Soup and Grilled Cheese
Don't mess with an original!
Recipe by Madison Skye | @madisonjskye
Tomato Soup
1 head garlic
2 pounds of tomatoes, using a mix of roma, cherry and heirloom (frozen from the summer garden!)
1 yellow onion, peeled and quartered
⅔ cup Sizzle
Kosher salt
Freshly black pepper
Handful of fresh basil
Handful of thyme
Grilled Cheese
1 loaf of sourdough bread
½ cup of shredded sharp cheddar
½ cup of shredded mozzarella cheese
Instructions
Active Time: 15 Minutes
Full Time: 1 Hour
Preheat the oven to 400 F.
Add the tomatoes, peeled garlic cloves, onion, herbs to a large cocotte or dutch oven. Coat with Sizzle and give a mix.
Transfer the cocotte to the oven and roast uncovered for 25–35 minutes, until the tomatoes are very tender and bubbling with heat.
Carefully transfer the roasted mixture to a blender. Blend until smooth, pouring back in the cocotte for serving. Season with salt and pepper to taste.
Heat a skillet over medium-low heat.
Spread a thin, even layer of Original Mayo on the outside of each slice of bread (this replaces butter and gives the best golden crust!)
Flip the bread over and layer your cheese on the inside of one slice. Top with the second slice, mayo-side facing out.
Place the sandwich in the pan and cook slowly for 3–4 minutes per side, pressing gently with a spatula, or until the bread is deeply golden and the cheese is fully melted.
Slice while hot, and serve with a cup of your tomato soup.
