Roasted Tomato and Basil Soup with Melted Cheese Sandwich

So, with this roasted tomato and basil soup, I met for the first time the Amish that until that moment I had only known from the movies.

The Amish are a people who live in some areas of the United States anchored in the seventeenth century. For them, it's as if time hasn't passed. They want nothing to do with technological advances, electricity or motor cars. They are a town that I love because they have a very personal way of understanding life, although I recognize that I would not be able to live like them.

An unforgettable experience in which I also tried this roasted tomato soup with melted cheese toast and that is perfect for these cold days.

Ingredients

For the soup

2 kg red tomatoes
200 ml extra virgin olive oil
1 bunch of fresh basil
salt
pepper
2 onions
a tablespoon of balsamic vinegar
2 cloves of garlic

For the sandwich

2 slices loaf bread
some butter
60 g grated Emmental, or cheddar cheese, or whatever cheese you like best but melts well

Directions

Preheat the oven to 185 degrees

Wash and cut the tomatoes in half. Place them on their backs and season them with salt and pepper. Add a little extra virgin olive oil and turn them over. Season with salt and pepper again and add a few basil leaves. Bake for about 30 minutes until well roasted.

Meanwhile, chop the onion and garlic cloves. In a saucepan put 2 tablespoons of extra virgin olive oil and sauté the onion and garlic over medium low heat, for at least 10 minutes until the onion is tender and takes on a soft golden color.

Then add the vinegar of Modena and stir well. Add the tomatoes with all the water they have released. Turn the heat up to medium-high and let it sauté for about 5 minutes until everything has been integrated.

Add a bunch of fresh basil and with the help of a food processor or a hand blender, blend until you get a smooth and fine texture.

For the sandwich, butter the bread slices inside and out. Cover with the grated cheese and brown in a frying pan. When the bread is golden brown, add two tablespoons of water to the pan and cover. This will make the cheese melt completely and be delicious.

Serve the tomato soup hot with some fresh basil leaves and accompany the sandwich cut into pieces.

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