Heat the olive oil in a deep skillet or Dutch Oven over medium heat until it is shimmering. Add the onion and garlic and a pinch of the salt until the aromatics are soft and beginning to brown (3-5 minutes).

Add the tomato paste and sugar and cook over medium heat until the paste begins to turn brown in color.

Add the wine and use the back of a wooden spoon to scrape up the bits on the bottom of the skillet as the wine quickly evaporates.

Add the stock, tomatoes and bulgur and stir to combine as you bring the mixture to a gentle boil.

Lower the heat to medium low to achieve a steady simmer, then cover and cook until the liquid is completely absorbed. You can add water if necessary, but be sure to do so in small amounts to avoid a soupy consistency.

Taste and adjust seasoning by adding more salt if you need it. Remove from heat, cover and set aside until cooled to room temperature.

When ready to serve, fork the bulgur up to fluff it, then toss it with half of the basil. Arrange on a platter on top of lightly-dressed greens or on its own. Top with crumbled goat cheese and chopped tomatoes.