Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Ingredients1 tablespoon olive oil
½ cup onion, finely chopped
2-3 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried crushed red pepper
14 ounce can Italian-style tomatoes- roughly chopped
1/2 cup canned crushed tomatoes
Splash of dry red wine
Salt and pepper to taste
11 ounce log of goat cheese
Parsley for garnish
Baguette slices for serving
This sauce is good for so many things, but it’s just perfect with goat cheese. It can be made several days ahead. Cool it completely, then cover and refrigerate. The sauce freezes like a dream, too.
You can slice the goat cheese into rounds or leave the log intact. Either way, serve warm, with plenty of crusty bread.
Heat oil in a heavy saucepan over medium heat. Add the onion, garlic, oregano, basil, marjoram and crushed red pepper. Cook until onion is translucent, stirring occasionally, about 10 minutes.
Add remaining ingredients; simmer gently, uncovered, until sauce thickens, breaking up tomatoes with spoon and stirring occasionally, about 1 hour. Season with salt and pepper.
Heat oven to 350F.
Place some of the sauce in a small baking dish. Place the goat cheese over the sauce, and then pour additional sauce over the goat cheese. Bake until the sauce is bubbling and the goat cheese is soft, about 20 minutes.
Garnish with parsley and serve, warm, with sliced baguette.