Oven Roasted Tomato Soup with Mozzarella Grilled Cheese Sandwich

Tomato Season is Here!!!


1 # ripe tomato, cut in half
¼ cup extra virgin olive oil
7 each sprigs of fresh thyme
1 each white onion, small diced
4 each garlic cloves
To taste kosher salt
To taste freshly ground black pepper
1 quart tomato juice
1 cup basil leaves

  • Coat tomatoes with oil. Then roast in 325’F oven with aromatics for 1 1/2 hours.
  • Sweat onions and garlic in heavy bottom pot until caramelized. Season with salt and pepper.
  • Combine tomato and onion mixture with juice in pot.
  • Cook together for another hour on a low simmer.
  • Puree and steep in basil.


2 oz thinly sliced prosciutto
4 oz fresh buffalo-milk mozzarella cheese, thinly sliced
6 slices of ciabatta or bread of your choice
Extra virgin olive oil for brushing

  • Layer prosciutto, cheese on bread to form a sandwich.
  • Brush oil on both sides of bread.
  • Preheat the sandwich press or sauté pan.
  • Place on heat and cook until first side is golden brown about 4 minutes and flip oven and repeat.
  • To serve: place soup in warm bowl and place grilled cheese on the side. Serve immediately. ENJOY!!
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