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1
Preheat the oven to 400 degrees F.
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2
In a large bowl, toss the tomatoes, 1/4 cup of olive oil, salt and pepper.
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3
On a rimmed baking sheet, spread the tomatoes out in a single layer. Roast for about 45 minutes.
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4
In a large stockpot, over medium heat, saute the onions and garlic with 2 Tablespoons of olive oil, and red pepper flakes for 10 minutes or until the onions begin to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Then add the oven roasted tomatoes and include any of the liquid on the baking sheet. Bring to a boil and then simmer (uncovered) for 40 minutes. If you have a food mill, use that to pass the soup through. I used a Cuisinart to puree - mine was more on the chunky side - but you could also use a blender. Blend to your desired consistency and keep warm until your sandwiches are ready.
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5
For grilled cheese bites
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6
Take 2 pieces of bread, spread butter on one side of each piece. In a frying pan, lay one piece of bread, butter side down. Add slices of cheddar cheese on top and top with the second piece of bread, butter side up. After a few minutes or until golden brown, flip to brown the other side.
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7
Cut the grilled cheese into bite size pieces and skewer a toothpick through 2-3 pieces. Great for dipping into your soup!
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8
Serve hot or cold. Enjoy!
