Baked Goat Cheese in Marinara Dip!

This appetizer recipe came from the folks at the Red Gold Tomato company and it is so delicious.   This would be perfect for your Super Bowl Sunday lineup.  The Red Gold Tomato company has been so nice to provide me with a variety of their products to sample in the last few years and now I have been asked to be an ambassador for their company and products.  I have always loved their tomatoes and such, even before I started writing this blog.  Now, I will have several challenges from them to share with you all.  

My first challenge was to compare a can of whole. peeled Red Gold tomatoes to a can of whole peeled Hunts tomatoes.  Here is what I found:

I poured the tomatoes from each can into a cutting tray they provided.  
This is my scorecard.  I was to rate each one from 1 being poor to 5 being extraordinary. The categories were Appearance - color and uniformity of size and integrity, amount of peel and seeds in sample, the media or juice, flavor intensity, and flavor attributes.  

I was to cut each tomato in half. This is the Red Gold one which was much firmer and intact.  They were also much more uniform in size.  On flavor, both tasted good, with nothing off about either of them, but the Red Gold tomatoes tasted a bit fresher.   As you can see, from the final score, while both cans of tomatoes were good,  the Red Gold tomatoes were just better.  

After my test was over I used the Red Gold tomatoes to make the tasty recipe.  Here is what you will need:

8 oz. goat cheese
5 Tbs. extra virgin olive oil
1 medium sweet onion, diced
3 cloves of garlic, minced
1 (28 oz.) can whole, peeled Red Gold tomatoes
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
3-4 sliced green onions, including the green blades

Preheat oven to 350 degrees.

In a skillet saute the onions and garlic in the olive oil until soft.  Add the tomatoes with their juice, basil, oregano, salt, and pepper.  Cover and cook for about 10 minutes.  Uncover and mash the tomatoes or what I do is use my kitchen shears to cut them up.   Cook uncovered for 20-30 minutes more.  

Place the goat cheese in the center of a rectangular baking dish you have sprayed with nonstick spray. You should have enough room for a one inch border around it.  Pour the marinara sauce around the goat cheese, but don't cover it, just around the edge.   Place in the oven and bake for 25 to 30 minutes. 

Remove from oven and allow to cool for a few minutes.  Sprinkle with green onions.  Serve with garlic bread or on crostini!  This is so good, I can eat it alone!  

1 comment:

  1. Thanks for sharing the Tomato Rate ! Will for sure have to find some of those Red Gold.....tired of squished up mushy tomatoes in other brands.
    and Can not wait to try this recipe ! Might just be my new Marinara Recipe,too!



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