INGREDIENTS:

6 Each Plum Tomatoes; skinned and seeded
1 Cup of Red Wine
2 Cloves of Garlic; chopped
3 oz. Goat Cheese
1 tsp. Fresh Rosemary
½ Cup Chicken Stock
1 Tbs. Shallots; chopped

DIRECTIONS:

1. Heat the oil in a medium saucepan and sauté the shallots until browned. Add the garlic and continue to cook for another 30 seconds. Now add the wine and tomatoes and simmer for about 10 minutes.
2. Next add the chicken stock and continue to simmer for another 15 minutes. Remove from heat and add the remaining ingredients and puree until smooth. Season to taste and serve.