Categories: Meals
Ingredients
- 4 tins (400g (14.11 ounces) each) whole, peeled tomatoes
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1.5l vegetable / chicken stock
- 100ml cream
- salt & pepper to taste
- fresh basil leaves, to serve
- for the onion puree
- 6 onions, peeled and roughly chopped
- 750ml stock (I used beef)
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons butter
- white pepper and salt, to taste
- for the toasted cheese (makes 4)
- 8 slices thick, white bread
- 1 cup grated mozzarella
- 2 cups grated mature cheddar
Directions
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To make the soup, Pre-heat the oven to 200°c.
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Place the tinned tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelising slightly.
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In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute.
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Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.
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Lower the heat and cover the pot. Allow to simmer for 10 minutes.
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Remove the pot from the heat and blend the soup.
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Add the cream and season to taste.
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To make the puree (I do this at the same time as roasting the tomatoes), place the onions in an oven-proof dish and pour over the stock. Add the salt and sugar then cover and allow to braise for 45 minutes to an hour until the onions are soft and fragrant.
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Strain the onions (reserve the liquid to add flavour to sauces/stews) and blend with a hand blender.
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Add the butter and season to taste.
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To make the toasted cheese sandwiches, mix the mozzarella with the cheddar. Top 4 slices of bread with a tablespoon of the onion puree followed by a generous handful of the cheese.
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Close the sandwich with another slice of bread then fry in a non-stick pan, over medium heat (I add a tablespoon of olive oil to the pan) until the sandwiches are golden brown and the cheese is melted and oozy.
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Serve the toasted cheese with the tomato soup.