This was a meal that I was SUPER excited to make all week. I had frozen the rest of the bread that I made for this meal and was looking forward to using it for something that I never get to eat: grilled cheese. I was able to make a gluten-free grilled cheese – AMAZING! I found these recipes in my latest Food Network magazine and wanted to give it a shot, with some modifications.
2.5 pounds of tomatoes – I used ripe beefsteak and plum, plus some green beefsteak and plum tomatoes from the garden
1/2 cup olive oil
3 cloves garlic, minced
2 small onions, sliced
salt and pepper to taste
3 cups broth
2 bay leaves
1 + 4 tablespoons coconut oil or butter
handful of basil leaves
1/4 cup cream – I scooped mine off the top of my milk from the farm!
Preheat the oven to 450F. Heat a large cast iron pan over medium heat, with a tablespoon of coconut oil. Halve the tomatoes and core, then cut into chunks. Add the tomatoes, garlic, and onions to the pan. Cook until the garlic is browned and then season with salt and pepper. Transfer the pan to the oven and cook for 20-30 minutes, or until the onions are caramelized. While this was going on, I was also thawing some bone broth and cooking the bacon for the grilled cheese.
Remove the mixture from the oven and place over a burner on medium-high heat. Add the broth, bay leaves and coconut oil or butter. Bring to a boil and then reduce heat to medium and simmer until there is about 2/3 of the liquid left. Remove the bay leaves. Add the basil and use an immersion blender to blend the soup together until smooth, or put it in a blender and then pour back into the pan. Adjust the temperature to low and pour in the heavy cream. Season with salt and pepper and serve with the sandwiches below.
4 slices of bread
4 slices cheddar cheese
2 slices bacon
1 granny smith apple, sliced thin
Butter the bread slices, and build the sandwiches by layering one slice of cheese, a few slices of apple, a piece of bacon, and another slice of cheese. Place the sandwiches in a pan over medium heat. Cook on each side until browned and the cheese is melted.