Baked Goat Cheese with Spicy Tomato Sauce

[Guest guest]

Baked Goat Cheese with Spicy Tomato Sauce

 

1/2 tbsp. olive oil

1 1/2 cups chopped onion

1 pinch sugar

3 cloves garlic, minced

1 small serrano chile pepper, seeded and minced

1 lb. vine or plum tomatoes, peeled and seeded and chopped

or 1 1/2 cups canned tomatoes, drained

1/2 cup fresh orange juice

2 tbsps. dry white wine, (optional)

1 tbsp. minced fresh parsley

salt and freshly ground black pepper, to taste

8 ozs. herb-coated goat cheese log

 

In large skillet, heat oil over medium high heat. Add onion and sugar and cook,

stirring often, until onion begins to brown, about 5 minutes. Add garlic and

serrano chile and cook, stirring often, until mixture is medium brown in color,

3 to 4 minutes. Stir in tomatoes, orange juice and wine if using.

Reduce heat to low and simmer, stirring occasionally, about 30 minutes. Add

small amounts of water if mixture becomes too dry. Remove from heat, stir in

parsley and season with salt and pepper.

Preheat oven to 350 degrees.

Put goat cheese in small, shallow baking dish and surround with tomato sauce

(do not cover the cheese with sauce). Bake, uncovered until sauce begins to

bubble at edges and cheese is hot, about 20 minutes. Serve warm with toasted

baguette rounds.

Makes 15 servings.

Note: I like this sauce over baby new potatoes it also it freezes well.