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1
Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper.
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2
Roast for 25 to 30 minutes, or until the tomatoes are soft.
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3
Heat the remaining olive oil in a medium stock pot over medium heat.
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4
Add the onions and carrots and cook until the onions are soft, about 5 minutes.
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5
Add the roasted tomatoes, garlic, and the juices that have accumulated.
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6
Add the stock and fresh thyme and cook for 20 minutes.
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7
Place the cream in a small saucepan over medium high heat and cook until reduced by half.
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8
Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
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9
For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown.
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10
Season with salt and pepper, and stir in the sage.
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11
Brush the bread on 1 side with the butter.
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12
Turn 4 of the slices over on a work surface.
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13
Divide the cheese among the slices then divide the mushrooms on top of the cheese.
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14
Cover with the remaining 4 slices of bread, butter-side up.
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15
Heat a frying pan over medium heat.
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16
Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
