Serves: 4
Time: ~35 minutes
Ingredients
2 tbsp butter or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
2 cups chicken or vegetable broth
1 tsp sugar, optional
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
½ cup heavy cream
Pinch of red pepper flakes, optional
Directions
Melt butter in a pot over medium heat. Add onion and cook 5–7 minutes until soft.
Add garlic and tomato paste. Cook for 1–2 minutes.
Stir in crushed tomatoes, broth, basil, salt, pepper, and sugar.
Bring to a simmer and cook uncovered for about 20 minutes.
Blend until smooth with an immersion blender, or carefully blend in batches.
Stir in the heavy cream and warm for another 2–3 minutes. Taste and adjust seasoning.
🧀 Crispy Grilled Cheese
Ingredients
8 slices sourdough or hearty white bread
4–6 slices American cheese
4–6 slices sharp cheddar
Softened butter
Directions
Butter one side of each bread slice.
Put cheese between the unbuttered sides.
Heat a skillet over medium-low heat.
Cook sandwiches for about 3–4 minutes per side, pressing gently, until deeply golden and the cheese is completely melted.
Let them rest for a minute, then cut diagonally.
The key to the photo-style result: use medium-low heat so the bread gets that dark, crunchy golden crust while the cheese has time to melt. A combination of American + sharp cheddar gives you both the ultra-melty texture and stronger flavor.