1 brown onion, diced
3 cloves of garlic, sliced
1 tablespoon olive oil
1 teaspoon of dried oregano
2 tins of tomatoes
1 cup of chicken or vegetable stock
10 large basil leaves, roughly chopped
1 parmesan rind, roughly 5cm wide
¼ teaspoon chilli flakes, optional
2 teaspoons of soft brown sugar
8 slices of sourdough
100 grams cheddar cheese
freshly ground black pepper
In a deep dish over a medium heat, fry the onions and garlic in olive oil until soft and golden.
Add the oregano and fry for a further 1 minute. Reduce the heat to low and add the tomatoes, stock, basil, parmesan, chilli flakes and brown sugar. Simmer for 30–45 minutes until reduced and thickened. Either with a regular blender or stick blender, blitz soup until smooth. Season with salt and pepper.
Melt a large knob of butter in a cast iron pan over a medium heat. Place a piece of sourdough in the pan and layer with slices of cheese and another piece of bread. Fry on both sides until golden brown. Continue with remaining toasties. Cut into fingers just before serving.