Combine olive oil, garlic, and red pepper flakes in a pan and heat over medium heat on the stovetop. Cook while stirring frequently for 2 minutes, or until the garlic just starts to brown.
Add in tomatoes and salt and reduce the heat to low. Simmer for 15-20 minutes, stirring and mashing the tomatoes occasionally, until the sauce is cooked down and reduced by half. While sauce is simmering, prep goat cheese balls
Fried Goat Cheese
Take approximately 1 teaspoon of the goat cheese and roll it into a bite-sized ball. Repeat with the remaining goat cheese until there are approximately 60-80 balls.
In a small bowl or shallow dish, scramble together eggs and water. In another small bowl or shallow dish, add the italian breadcrumbs.
Working with 3-4 balls at a time, coat goat cheese in the egg mixture and then the bread crumb mixture. Allow the excess egg mixture to drip off before coating it in the breadcrumbs. Repeat the process again so that the balls have been breaded twice. Repeat with the remaining balls.
Place breaded goat cheese on a sheet pan and place in the freezer for 5-10 minutes and prep the oil for frying.
While goat cheese is in the freezer, add 1-2 inches of vegetable oil to a deep sided skillet or pot. Heat over medium high heat to 325˚ - 350° and line a sheet pan or platter with paper towels.
When oil is heated, remove goat cheese balls from the freezer. Working in batches of 6-8 balls at a time, use a slotted spoon to carefully lower the goat cheese into the hot oil. Fry for approximately 15-20 seconds, while moving the balls around with the spoon, until balls are browned on all sides. Use the slotted spoon to remove them from the oil and place them on the paper towels to drain. Repeat with the remaining balls.
Serve fried goat cheese balls at room temperature with arrabbiata dip.