Ingredients
1tbspextra-virgin olive oil,plus more for garnish
½cupwhite onion,finely chopped
2medium garlic cloves,pressed or minced
1tbspfresh basil,plus 1 tsp (optional), chopped, or ¼ tsp dried basil
¼tspred pepper flakes,omit if sensitive to spice
¼tspdried oregano
1½tspwhite wine vinegar
15oztomatoes,1 can, crushed, preferably fire-roasted or San Marzano, if possible
½tspkosher salt,or 1/4 fine sea salt
Freshly ground black pepper
4ozgoat cheese
Whole grain baguette,or crusty bread or crostini or naan, for serving
Preparation
Preheat the oven to 375 degrees F.
In a medium saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 minutes.
Add the garlic, red pepper flakes, 1 tablespoon of fresh basil, and oregano, and sauté for 1 minute.
Add the white wine vinegar and sauté for 1 minute, then carefully add the tomatoes, salt, and several grinds of black pepper. Reduce the heat, cover, and allow the mixture to simmer, lightly bubbling, for 10 minutes. Taste and adjust seasonings as desired.
Spoon the tomato sauce into shallow baking dishes or ramekins, then add dollops of goat cheese. Bake for about 15 minutes, until the cheese is warmed through. If desired, broil for a minute or two to brown the top of the cheese.
Let the dip cool for a few minutes, then top with the remaining 1 teaspoon of fresh basil, and a light drizzle of olive oil. Serve warm, with crusty bread on the side.
