A rainy Monday inspired our dinner last night and the recipe is too good not to share. Enjoy!
Slavo’s Soup and (Grilled Cheese) Sando
3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
1 Loaf of good Sourdough Bread (slice into 1/2 inch pieces)
3oz Triple Cream Brie Cheese (St. Andres is my favorite)
2oz Manchego Cheese grated
2 tablespoons olive oil
Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with Slavo Salt. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated juices to food processor. Using on/off turns, process until slightly chunky (you can make as smooth as you want – I like a little texture in mine).
Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Re-warm soup over medium-high heat before continuing.) Stir in basil. Season to taste with Slavo Salt.
Meanwhile, get a large skillet over med-high heat on the stove. Add in the olive oil and 2 slices of bread. Place slices of brie on bread along with grated Manchego, cover with a large pot lid and cook for 2 minutes. Sprinkle a little Slavo Salt over the cheese and place remaining slices on top. Flip over and continue cooking covered for 2-3 minutes. Depending on how crusty you like your bread cooking times will vary – just keep an eye on it.