Homemade Tomato Soup and Grilled Cheese.

HOMEMADE TOMATO SOUP
3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped
2 tablespoons tomato paste
4 cups chicken stock
1/2 teaspoon Mrs. Dash Extra Spicy
1 cup heavy cream
3 tablespoons chopped fresh basil leaves

Preheat oven to 400 degrees.

Arrange tomatoes, flesh side up, on one sheet tray. Combine olive oil, cracked peppper, kosher salt and sugar in a small bowl. Brush the tomatoes with mixture, making sure they are well covered.

Roast in the middle rack of the oven until tomatoes are brown and tender, about 50 minutes. Cool slightly.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and Mrs. Dash. Add heavy cream and heat over low heat.

Move roasted tomatoes into a blender. Carefully pour soup over roasted tomatoes and blend well. Return soup to sauce pan. Bring soup to a boil then reduce heat to low and let simmer for 10 minutes.

Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

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For the grilled cheese, I used colby and sourdough. Here are a couple tricks for perfect grilled cheese:
1. Spread a mixture of room temperature butter and garlic salt on the outsides of the bread.
2. Use an easy-to-melt cheese like Colby or Jack. Cheddar takes longer.
3. Cover the pan between flipping, trapping more heat, making melt-y cheese.

Shepherd's Pie.
I "borrowed" this recipe from one of Chuck's friends Sara Arnold, who "borrowed" it from Paula Dean. Shepherd's Pie is the best kind of homecooked meal... meat and potatoes included! Here's my variation below.