Tomato and Mozzarella Fondue

2016-12-08
  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Ingredients

  • 1 bunch fresh basil leaves, cleaned
  • 1 pint bocconcini mozzarella pieces
  • Quick Tomato Sauce, recipe follows
  • 1 (28-ounce) can whole peeled tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper

Method

Step 1

Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!;

Step 2

Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.

Step 3

Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.

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