Today we're talking about Grilled Cheese and Tomato Soup. What's that you say? The title refers to the World's Easiest Tomato Sauce. What does that have to do with Grilled Cheese and Tomato Soup? Everything my friends. Everything.
My handsome homemaker of a husband is always charged with making the sauce for Friday Pizza Night, and unless we're cooking for a crowd, there is inevitably some leftover. It's great on pasta, pizza, or anywhere red sauce belongs, but my favorite thing to do with it is a magical transformation that takes five minutes: homemade tomato soup. That's right, homemade soup is just one batch of leftover sauce away from your grasp, which makes it the best meal to make on even the worst of Mondays. Let's get rolling.
World's Easiest Tomato Sauce
- 1 28oz can whole peeled tomatoes (I like Muir Glen, because they taste amazing.. and because I work for them <wink>) squeezed with your hands to release the internal juices and seeds
- 3 cloves garlic, chopped
- 1/4 cup extra virgin olive oil
- 2 tsp kosher salt
Heat olive oil over high heat in a non-reactive pan until HOT HOT HOT (just before smoking). Throw in the garlic, let sizzle for 5 seconds, and immediately add the tomatoes. Reduce heat to medium and add the salt. After 5 minutes, use your spoon to further breakdown the tomatoes, and continue to simmer until well combined, about 15 minutes total. Taste for seasoning.
Now, back to that tomato soup recipe. Monday hit me especially hard this week, and often times that means I resort to frozen meals or take out, which is never really the right way to end the beginning of the week. That, and Kyle wasn't feeling well, so it seemed comfort food was in order. Enter: tomato soup and grilled cheese. Yes, I could have used the box of tomato soup that was sitting in the cupboard but we had that pesky leftover tomato sauce hanging out in the fridge and thus:
Easy Tomato Soup with Open Faced Grilled Cheese Bites
- 1 1/2 cup leftover tomato sauce
- 1 1/2 cup chicken or vegetable broth
- 1/4 cup heavy cream
- Baguette, sliced on the bias
- 1 tsp butter
- 1 clove garlic, chopped
- 6 oz local meltable cheese (I used Widmer Cellars Aged Brick and Milton Creamery Prairie Breeze) sliced
- Chopped fresh herbs of your choice
Pre-heat broiler on high.
Add sauce, broth and cream together in a small sauce pan. Cook over medium heat for 10 minutes, stirring frequently.
Meanwhile heat butter and garlic in a cast iron pan over medium heat. Add baguette slices and top with sliced cheese. Toast baguette until very lightly brown. Remove from heat and place pan under boiler for 2 minutes (check frequently) until cheese is melted and bubbly.
Remove from tomato combination from heat. Using and immersion blender, puree until smooth.
Garnish grilled cheese and soup with chopped herbs and serve immediately (with beer, duh). You will not be sorry.