Really Red Jackets with Tomato Chevre Gratin
6 Roma tomatoes – diced
3 garlic cloves – minced
1 shallot – minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons Sutter Home Zinfandel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 slices applewood bacon – diced
1 yellow onion – diced
5 garlic cloves – minced
2 shallots – minced
1/4 cup Sutter Home Zinfandel
3 tablespoons balsamic vinegar
2 shots Tabasco sauce
3 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground pepper
12 red potatoes – cooked, peeled, quartered, and sliced
8 ounces Chevre or other good-quality goat cheese
For tomatoes: Combine all ingredients in medium-non-metallic dish and toss to combine ingredients. Let mixture sit at room temperature to marinate and combine flavors.
For potatoes: In skillet over medium heat, cook bacon for 2 minutes. Add onion, garlic, and shallots to pan, and cook until bacon is cooked thoroughly and vegetables have softened, about 5 minutes. Stir intermittently during cooking process.
Deglaze pan with Sutter Home Zinfandel. Remove skillet from heat and stir in balsamic vinegar, Tabasco sauce, mustard, basil, salt and pepper. Stir well.
Turn broiler on in conventional oven.
Spray a 9-by-13-inch baking pan with nonstick spray. Gently fold in potatoes into mixture in skillet. Spread potato mixture in prepared dish. Spread the marinated tomatoes over the top, next place dollops of goat cheese evenly on surface of casserole. Place under broiler until cheese is melted and bubbly. Serve immediately.