INGREDIENTS
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2 tbsp. extra-virgin olive oil
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1 small yellow onion, finely diced (about 1 1/4 c.)
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2 garlic cloves, minced
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kosher salt
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Black pepper
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1 28-oz. can whole, peeled tomatoes, with juices
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1 28-oz. can chopped fire-roasted tomatoes, with juices
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1/2 c. chopped basil, divided, plus more for garnish
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2 tbsp. sugar
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1 tbsp. balsamic vinegar
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1/3 c. heavy cream or half-and-half, plus more for garnish
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8 slices sourdough Pullman-style bread
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8 oz. sharp, white cheddar, grated (about 2 c.)