Slice the tomatoes in half. Drizzle with olive oil, salt, and pepper. Roast for 50 minutes.
~30 minutes into roasting, sauté the onions and garlic with 1 tablespoon olive oil, 1 tablespoon butter, and red pepper flakes for 10 minutes until the onions are translucent.
Add the canned diced tomatoes, basil, stock/water, roasted tomatoes and bring to boil.
Simmer uncovered for 40 minutes.
Using an immersion blender or regular blender, puree the soup.
Season with a pinch of sugar, salt and pepper to taste.
Method for Grilled Cheese:
Grate the cheese by hand or with a food processor.
Layer 1 slice bread, then the mixed cheese evenly spread, then the optional fried egg, then more evenly spread cheese, then the last slice of bread.
Using a panini press, stovetop grill (medium heat), or pan (medium heat), butter the surface when heated and add the sandwich. Cook for 3-5 minutes per side (just 3-5 minutes for panini press.) I place a heavy pot on top of the sandwich to smash it down as it is cooking - I find it melts better.