Prep time 10 minutes
Cook time 30 minutes
Yield: Serves or Makes 4
Preheat the oven to 375 F. Line a baking sheet with parchment paper and add the chopped fresh tomatoes, onions, peppers and garlic.
Drizzle with olive oil and sprinkle with 1 1/2 teaspoons of fresh thyme. Roast for 15-20 minutes or until the vegetables have softened and become fragrant.
Place the roasted vegetables into a blender.
Add the canned tomatoes (including juices), vegetable broth, remaining fresh thyme, salt and pepper.
Blend together until smooth. Taste to determine whether more salt or pepper is needed. If you find the flavor too acidic, you can add 1/2 teaspoon of sugar. If you like it spicy, you can add cayenne.
Preheat the oven to broil.
Place sourdough slices on a baking sheet lined with foil and smear butter on one side of each slice. Place that butter side down and add cheese on top of each slice.
Place into oven, open faced.
Broil for 1-2 minutes or until cheese is nice and melty.
Place two open-faced sandwiches together to create two closed-faced grilled cheese sandwiches. Let cool for about 5 minutes and cut into crouton chunks.