• 1½ kg (3lbs) ripe, seasonal 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
• ½ cup fresh basil leaves I don't bother chopping the basil as the leaves will be blended.
• 2 tsp tomato paste
• 8 cups vegetable / chicken stock
• ½ cup cream
• salt & black pepper to taste
• fresh basil to serve
• Pane Turano
• 2 cups grated mozzarella
• 2 cups grated mature cheddar
• butter

① Preheat the oven to 200°C/390°F.
② Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic vinegar, 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 to caramelize.
③ In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.
④ Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
⑤ Lower the heat and cover the pot. Allow to simmer for 10 minutes.
⑥ Remove the pot from the heat and blend the soup.
⑦ Add the cream and season to taste.
⑧ To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of Pane Turano. Sandwich with the remaining Pane Turano. Butter both sides generously.
⑨ Cook in a non-stick pan, over medium heat until the cheese is melted and the Pane Turano sandwich is golden brown on both sides. Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese sandwiches.