Cheese and Wild Boar Sausage

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16 red Roma tomatoes, washed and quartered

12 yellow Roma tomatoes, washed and quartered

Extra-virgin olive oil, to coat and to taste

4 tablespoons thinly sliced fresh basil leaves, plus leaves for garnish

4 tablespoons finely chopped fresh Italian flat-leaf parsley plus leaves for garnish

3 tablespoons finely chopped fresh rosemary leaves

4 tablespoons fresh minced garlic, divided

Kosher salt

Freshly cracked black pepper

4 links wild boar sausage

2 cups diced Vidalia onions

2 teaspoons red pepper flakes

2 cups sweet Marsala wine

2 cups chicken or vegetable stock

6 cups crumbled soft artisanal goat cheese, divided

1 to 3 tablespoons unsalted butter

1 lemon, juiced

1 pound potato gnocchi

3 cups grated mozzarella cheese

For garnish:

1 loaf rustic Italian loaf, thinly sliced and toasted with kosher salt and olive oil