2 ½ lbs. fresh plum/paste /sauce tomatoes (slicingtomatoes are too watery)
6 cloves garlic, or more to taste, minced
1 ‐ 4oz. log fresh goat cheese (or more if you want it really cheesy), or crumbled goat cheese (makes it easier but usually a lower quality cheese)
Salt (about ¼ t and freshly ground black pepper)
¼ c olive oil, approximately
½ c or more chopped fresh basil (in a pinch you could use pesto, just reduce the garlic)
Small pasta, cooked, about ¾ lb., (we use penne) OR a good crusty loaf of bread
Grated fresh parmesan (gilding the lily in my opinion, but Tom likes it this way)
Preheat oven to 325 degrees. Chop the tomatoes coarsely. Place in greased, non‐ reactive baking pan.
Sprinkle minced garlic over the tomatoes. Open the package of goat cheese and run the tines of a fork
back and forth across the surface to crumble it over the tomatoes and garlic (this is easier if the goat
cheese has been stuck in the freezer for 15 minutes or so). Sprinkle with salt and a generous amount of
black pepper. Drizzle the olive oil over all. Place in oven and bake for approximately 25 minutes. Remove
from oven and allow to cool slightly. Sprinkle chopped basil over the cooked tomato mixture. If using pasta, toss the mixture with just cooked pasta and serve hot. Pass freshly grated parmesan. If using bread, serve in shallow bowls with warm crusty bread.
Notes and Instructions
Recipe courtesy of DFW member Carolyn Mayers