Tomato Soup with Bacon-Cheese Melts

[whyk]

1 (28-ounce) can diced tomatoes
2 cups Puttanesca Sauce
1 (11-ounce) can evaporated lowfat milk
1/4 cup chopped fresh basil leaves

Bacon Cheese Melts:
4 teaspoons mayonnaise
4 slices whole-wheat bread
1 cup baby spinach leaves
8 slices turkey bacon, cooked until crisp (in the microwave or skillet)
8 ounces shredded sharp Cheddar

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In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil.
Preheat broiler.
Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts.

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Puttanesca Sauce:
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine, optiona)
Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

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