Summer tomato soup and grilled cheese on sesame bread

A mixture of farmer's market tomatoes--early girl tomatoes, Juliet tomatoes and other large and hearty heirloom tomatoes for which I can't remember their name--shallots, salt, pepper, butter and olive oil are the only ingredients that made up this simple soup; it's really all about the tomatoes. The soup cooked for several hours on the stove on low heat and needed very little attention. Even stirring it once every 45 minutes or so made me feel like I was being overly fussy and disturbing the tomatoes.

A bite of the Gruyere grilled cheese sandwich dipped in the soup reminded me of Spaghettios--in a good way. When I was a little kid my grandmother would heat up some Spaghettios for my sister and me once in a while for lunch, and despite what I now know to be the worrisome negligible nutritional content and loads of salt to be found in Spaghettios, I still find them a comfort food. I always feel so wrong liking them--Michael Pollan would definitely categorize Spaghettios as edible food-like substances. But childhood memories cannot be denied. This soup and sandwich pair is like an adult, upscale version of Spaghettios.