5 tablespoons extra-virgin olive oil
2 1/2 cups Tomato Sauce, recipe follows
1 fresh mozzarella ball, grated
6 fresh basil leaves
Salt and freshly ground black pepper
1 (28-ounce) can peeled plum tomatoes, pureed
4 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
5 basil leaves, torn
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