Ingredients
5 tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans Red Gold Whole Peeled Tomatoes, or 1 (28 ounce) can Red Gold Whole peeled Tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
Sea salt and ground black pepper to taste
8 ounces goat cheese, softened
1/4 teaspoon kosher salt
1/4 cup fresh basil leaves, cut into ribbon or chiffonade