Pictured above are all the ingredients you will need. We did 1 and half recipes because we wanted left overs for lunch tomorrow. You will want to use 6 tomatoes (peeled, seeded, and diced; we use on the vine tomatoes), a bunch a fresh basil, a small yellow onion, 2 tbsp olive oil, 8 oz tomato sauce, 1 garlic clove, 1 tsp sugar, and salt and pepper to taste.
1. Boil water in a 3 quart saucepan.
4. When the tomatoes come out of the boiling water place in the ice water bowl. Let them sit for about 1 to 2 minutes before pulling out. You will want the skin to be really pulling away from the tomato, pictured below. It will make your life much easier.
**7. While the onions and garlic are cooking, peel, seed, and dice tomatoes. The skins should come off easily and I would recommend cutting the tomato in half and using your fingers to seed the tomatoes. Dice into small pieces.
8. Once the onions and garlic are tender add your diced tomatoes. Stir and let cook for about 10 minutes. Below is what this step looks like once it has been added.
10. During this last step is when we make our grilled cheese. We like to use the bottom part of our panini maker, but make yours how you like.
*I like to do all the prep dicing prior to starting to cook the soup, I find it easier to cook that way
**If you want to skip the fresh tomatoes we have used 3 cans (14.5 oz) petite diced tomatoes, undrained, if you do this omit the salt and add 1 tsp sugar instead
**Also, the peeling, seeding, and dicing takes more than 10 minutes so if you are cooking with someone else this is a good step to work together on