Printable Area
Tomato and Mozzarella Fondue
Recipe courtesy Michael Chiarello
- Total Time:
- 25 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 1 bunch fresh basil leaves, cleaned
- 1 pint bocconcini mozzarella pieces
- Quick Tomato Sauce, recipe follows
- QUICK TOMATO SAUCE:
- 1 (28-ounce) can whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
Directions
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!
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.
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.