Prep Time: 15 minutesCooking Time: 4 to 8 hoursTotal Time: 4 to 8 hours, 15 minutesYield: Serves 8
6 to 8 ripe tomatoes, cored and cut into wedges (can substitute with drained canned tomatoes)
475 ml (17fl oz) extra-virgin olive oil
475 ml (17fl oz) scalded milk
40 g (1½ oz) sliced basil leaves
230 g (8 oz) soft Brie or Camembert cheese
16 thick slices sourdough ficelle (a thin baguette), cut on a slight diagonal
113 g (4 oz) unsalted butter, softened
Coarse sea salt and freshly ground black pepper
Preheat the oven to 65°C/150°F/Gas ¼. Put the tomatoes in a baking dish just large enough to hold them in one even layer. Pour the oil over the tomatoes, coating evenly. Roast until the tomatoes are fully wilted, about 4 hours. If possible, leave the tomatoes in the oven for 8 hours or overnight for the best result.
Transfer the tomatoes, oil and accumulated juices to a large saucepan. Bring to a simmer over medium heat. As soon as the tomatoes simmer, lift them from the oil with a spoon (you want some of the oil and juices, but not all) and transfer to a blender or food processor. Blend in batches while slowly adding the scalded milk and basil. Season to taste with salt and pepper. Set aside and keep warm.
Heat a heavy-bottomed frying pan over medium heat. Meanwhile, evenly distribute the cheese among 8 slices of ficelle. Top with the remaining slices of bread to form cheese sandwiches. Butter the top and bottom of each sandwich.
Cook the sandwiches until lightly browned and the cheese is melted, about 2 minutes per side. Ladle the soup into bowls and serve the cheese sandwiches alongside.
The password on your account has successfully been changed. Please use your new password to login.
This website is set to 'allow all cookies' for the best user experience. By continuing without changing this setting, you are consenting to this. You may change your settings at any time at the bottom of this page.