i'll add! Try roasting tomatoes and jalapeño on your skottle, lightly tossed in olive oil, remove jalapeño seeds, or don't depending on your level of spiciness! Roast until skins char and toss in a small handful of pine nuts, toast seeds for a few seconds. add all ingredients to your blender. once blended, pour into your saucepan, add a big pinch of garlic, salt, pepper, oregano and chopped fresh basil. slowly adding heat, add cream. cream is dependent on the amount of veggies you roast, as you're bringing your tomato sauce to simmer, butter your slices of fresh San Francisco sour dough, add some mozzarella between the two and stuff in your panini maker (bougie, i know, but well worth it
) or toss it back on the skottle to toast. and there you have it, delish grilled cheese and spicy, pesto tomato soup!!
