This is a simple recipe that can be served as a meal or an appetizer. I most often serve it as a meal. You can make this with good canned tomatoes but it is always better if you use ripe garden tomatoes.
Start by finely dicing 1 large onion.
Saute it in a bit of olive oil just until it softens. Add several finely diced garlic cloves and saute for 2 more minutes. Season with salt and pepper.
Since I am still dreaming of summer tomatoes but don't yet have them, I used 1 large can of Muir Glen fire Roasted Crushed Tomatoes. Add them to your onions.
Add a bouquet garni of 1 bay leaf, several basil leaves, a bunch of thyme, some rosemary and oregano. Tie all of the fresh herbs up with string and submerse them in the sauce. Simmer over low heat stirring occasionally for about 30 minutes.
Crumble about 8 ounces of goat cheese into the bottom of a small casserole dish.
Cut up a bunch of fresh herbs of your choice. I used the same mix as the bouquet garni omitting the bay leaf.
Remove the bouquet garni from the sauce and throw it away.
Sprinkle the freshly chopped herbs over the goat cheese.
Top with the tomato sauce.
Sprinkle with pitted kalamata or nicoise olives. Broil this until the cheese melts and starts to turn golden around the edges.
I like to serve it with an assortment of thinly sliced salamis.