Caprese Grilled Cheese

Make the Marinara:

Step one

Heat 1 tablespoon olive oil in a large pot over low heat.  Add onion, season with salt and pepper.  Sauté until translucent, 7-8 minutes.  Add garlic, stir until fragrant, about one more minute.  

Step two

Add Tuttorosso Tomato Paste and Tuttorosso San Marzano Hand Crushed Tomatoes with Basil & Sea Salt, parsley, basil, and sugar.  Season again with salt and pepper to taste, stir to combine. Simmer over low heat with lid tilted for one hour, stirring frequently throughout. 

Step three

Incorporate milk, Parmesan cheese and rind. Continue to simmer over low heat, lid tilted, one and half hours, stirring frequently.  

Step four

Remove sauce from heat, remove and discard rind, place aside. 

Make the Grilled Cheese:

Step one

Coat top and bottom slices of sourdough bread with about 1 tablespoon Homemade marinara sauce (more if desired) on each. Top bottom slice with 4 ounces shredded mozzarella, 1/4 cup basil leaves and 2-3 tomato slices.  Top with other sourdough half. Slather the top and bottom of the sourdough with 1/2 tablespoon of salted butter on each. 

Step two

Transfer to a skillet or griddle over medium-high heat.  Cook until cheese is melted, flipping once or twice throughout for even cooking, until each side reaches a golden brown hue and a slightly crunchy toasted texture. 

Step three

Transfer finished grilled cheese to a cutting board.  Use a bread knife or other serrated knife to slice in half.  Serve Caprese Grilled Cheese with a bowl of warm Homemade marinara sauce for dipping.  Store any leftover sauce in a sealed, airtight container in the refrigerator or up to one week, or in the freezer for up to six months.