- 2 Tbs. butter
- 1 small onion, diced
- 1 clove of garlic, minced (or 1 tsp. garlic powder if I'm in a hurry)
- 1/4 c. flour (or cornstarch or arrowroot powder)
- 28 oz. can whole canned tomatoes
- 1 c. chicken stock
- 1 tsp. dried oregano
- salt and pepper to taste
(I LOVE my stick blender for soups, but if you don't have one, you can transfer your tomatoes to a regular blender or food processor. It's just much messier that way.)
I fee like I hardly need to share a recipe, but I guess not everyone knows how to make it... I know I didn't when we first got married! The first time I made it, I burned the outside and the cheese was still cold! Butter the outside of two slices of bread and lay the butter side of one of them down on a heated griddle or skillet. Quickly add your cheese - our favorite is good old cheddar or pepper jack. Top with the second piece of bread, butter side up. Once the bread turns golden brown, flip it over to toast the other side. Once it is done, let it sit on a cutting board for a minute before cutting your sandwich into triangles.
Also yummy when you add sliced lunch meat, or thinly sliced fresh tomato. Really, the possibilities are endless.
Do you have a favorite comfort food?