Linda'S Baked Tomato Soup - cooking recipe

Ingredients

1/2 medium onion, chopped
1 garlic clove, mniced
2 tablespoons olive oil (or butter)
4 -5 medium ripe tomatoes
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
salt and pepper, to taste
4 slices French bread, about 1/2 - 3/4 inches thick (or baguette)
4 slices mozzarella cheese (or 8-ounces shredded Mozzarella)

Preparation

Preheat oven to 350\u00b0F.
Toast bread on a cookie sheet until it is light brown. Remove from oven and set aside. May butter bread lightly before toasting, if desired.
Saute onion and garlic in olive oil (or melted butter) in a large skillet until translucent, about 5-7 minutes.
Peel and core tomatoes. (Can also seed the tomatoes if you wish.) Chop into large pieces and add to skillet. Cook until tomatoes are soft.
Pour tomato mixture into four 8-ounce oven-safe ramekins. (Pyrex works well.) Place toasted bread slice on top of each ramekin and add cheese.
Bake until the tomatoes are heated through and the cheese is melted and has a few light brown spots, about 20 minutes. Serve hot.