INGREDIENTS
1/2 cup
Basil
2
Garlic cloves
1 28 ounce can
Tomatoes, whole with juices
1 28 ounce can
Tomatoes, fire-roasted with juices
1
Yellow onion, finely diced (about 1 1/4 c.), small
1 tbsp
Balsamic vinegar
1
Black pepper
1
Kosher salt
2 tbsp
Sugar
2 tbsp
Olive oil, extra-virgin
8
slices Sourdough pullman-style bread
8 oz
Cheddar, sharp white grated
1/3 cup
Heavy cream or half-and-half