AT A GLANCE
|01||For sugo, heat oil in a saucepan over medium heat, add garlic and fry until golden (3-4 minutes), then add tomatoes (be careful as hot oil will spit) and simmer on low-medium heat until thickened (30 minutes). Add sugar, season to taste, transfer to a blender, blend until smooth, strain through a sieve and set aside. Makes 200ml.|
|02||Preheat oven to 180C. Divide sugo among four 12cm-diameter shallow ovenproof dishes, place a round of chèvre in the centre of each dish and bake until cheese starts to turn golden (8-10 minutes).|
|03||Meanwhile, preheat grill to high heat. Brush pide with oil and season with sea salt, then grill just one side until golden (3-4 minutes).|
|04||Serve chèvre scattered with basil, drizzled with olive oil and scattered with a pinch of sea salt, with toasted pide to the side.|
2010 SERESIN SAUVIGNON BLANC.