adapted from Williams-Sonoma Cooking Together by Erin Quon
For the dip
2 pints cherry tomatoes or the rough equivalent in larger tomatoes, quartered
2 tbsp olive oil
10 fresh basil leaves
1. Preheat the oven to 325 degrees. Place tomatoes on a baking sheet, drizzle with oil, tossing to coat, and roast in the oven for about 30 minutes, until the skins are wrinkly and tomatoes are soft. Remove from oven and allow to cool slightly.
2. Place tomatoes, salt, and basil leaves in a blender and process until nearly smooth. Pass through a sieve to remove solids, if you don't like too much texture in your tomato dip. Serve with grilled cheese sandwich triangles.
(makes 2 sandwiches)
4 slices bread of your choice
4 slices cheese of your choice
Lots of butter, at room temperature
1. Heat a saute pan over medium-high heat. Slather bread slices with butter on one side. Place one slice of bread buttered side down in the pan, top with 2 slices of cheese followed by second slice of bread. The butter faces out. Flip the sandwich when the first side is golden brown and delicious. Remove when both sides are lovely and golden. Repeat to make second sandwich.