Baked tomato cream soup and a cheese and bacon sandwich

Ingredients:

• 1200 g assorted tomatoes (beef heart, grape, and plum)
• 0.5 cup cherry tomatoes for garnish (optional)
• 0.5 cups olive oil, plus extra for dressing
• 6 cloves of garlic
• 2 small onions, chopped
• 1 liter of chicken broth
• 2 bay leaves
• 4 tbsp (60 g) butter
• 0.5 cup chopped basil
• 0.75 cups heavy cream

Preparation:

1. Spread mustard on 4 slices of white bread. Top with sliced ​​cheddar cheese, cooked bacon, and apple slices, then top with 4 more slices of bread. Butter the sandwiches and cook in a skillet over low heat until the cheese is melted and the bread is golden brown, about 3 minutes per side.
2. Serve the sandwich with roasted tomato soup.
   
   

   Baked Tomato Soup

   
   Preheat the oven to 450°F (230°C). Cut the tomatoes in half (leave the cherry tomatoes whole). Heat an ovenproof skillet over medium-high heat. Add 1/2 cup olive oil, then spread the tomatoes, garlic, and onion in the skillet. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the skillet to the oven and bake until the tomatoes are caramelized, 20 to 30 minutes.
3. Remove the cooked tomatoes, garlic, and onion from the oven and transfer to a large saucepan (reserve the cherry tomatoes for garnish). Add 3 cups of chicken broth, the bay leaf, and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid has reduced by one-third, 15-20 minutes. Discard the bay leaf.
4. Add basil to the pan. Blend the soup with an immersion blender until smooth. Reduce the heat, add the cream, and thin the soup with the remaining chicken broth if it's too thick. Season with salt and pepper. Ladle into bowls and garnish with roasted cherry tomatoes.
   
   Recipe Tomato cream soup, the soup is served in individual shots as an appetizer.