Tomato and Mozzarella Fondue

Name: Tomato and Mozzarella Fondue
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

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!;

Quick Tomato Sauce:

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.