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1
Preheat the broiler to high.
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2
Arrange the plum tomato halves, skin side down, with the onions on a rimmed cookie sheet.
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3
Drizzle EVOO on the vegetables and season with salt and pepper.
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4
Broil for about 4 minutes, flip, and continue to broil for 3 minutes, or until the tomatoes and onions are slightly charred.
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5
Lower the oven setting to 400F.
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6
Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface.
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7
Stretch out the dough, gently spreading its rectangle shape.
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8
Cut the dough into 4 equal pieces: Working across the dough, cut it in half and cut each half in half again.
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9
Cover each piece of dough with 2 tablespoons of the pesto.
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10
Fold 3 slices of the prosciutto and 1 slice of the Provolone to fit each pesto-covered piece of dough, then roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end.
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11
Brush the rolls with EVOO, then mix the sesame seeds, dried Italian seasoning, and 1/2 teaspoon of the red pepper flakes in a small cup.
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12
Sprinkle and pat the mixture onto the strombolis, place in the oven, and bake until evenly golden, 12 to 14 minutes.
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13
Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.
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14
Preheat a soup pot over medium-high heat, add the 2 tablespoons of EVOO (twice around the pan), and add the garlic and the remaining 1/2 teaspoon of red pepper flakes.
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15
Saute the garlic for a minute, then add the pureed veggies and the chicken stock.
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16
When the soup comes to a bubble, stir in the heavy cream, then season with salt and pepper.
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17
Simmer the soup for 8 to 10 minutes.
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18
When ready to serve, turn off the soup and stir in the basil.
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19
Adjust the salt and pepper.
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20
Serve the soup alongside the pesto and prosciutto stromboli, dipping them into the soup as you eat them.
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21
YUMMO!
