Directions

1. Heat cooking oil in a pot over medium heat and toss in onions when oil shimmers. Stir frequently, cooking onions until they are translucent and soft, about 3-5 minutes.
2. Add in the mushrooms and cook for an additional 2 minutes or until soft.
   
3. Add tomatoes to the pot along with garlic powder and basil and reduce heat to a simmer, stirring frequently for 5 minutes.
   
4. Then, using an immersion blender, puree contents of pot so that most of the large chunks of vegetables have been reduced in size and a sauce forms. Some small chunks are OK. Simmer for an additional 5 minutes, adding salt and pepper to taste.
   
5. While sauce cooks, toast the baguette slices until just golden brown, then top all with approximately a teaspoon of sauce and evenly distribute the cheese between the rounds. Place under the broiler for 2-5 minutes or until cheese is melted.
   
6. Top with additional fresh basil if desired and serve warm or at room temperature.