Tomato and Mozzarella Fondue

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

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.


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