ezRecipe-Zee: Cooking Recipe: How to make Tomato And Mozzarella Fondue

Tomato And Mozzarella Fondue

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Date Added:	February 29, 2008
Calories:	62
Serves:	6
Prep. Time:	0:00
Category:	Other, Vegetables

Ingredients:

1     bunch         fresh basil leaves
1     pint          bocconcini mozzarella pieces
                    === QUICK TOMATO SAUCE ===
1     can           whole peeled tomatoes - (28 oz)
3     tablespoons   extra-virgin olive oil
1     tablespoon    minced garlic
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

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.
This recipe yields 4 to 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 62

Calories from Fat 96.5%

Total Fat

Cholesterol

0mg

Sodium

trace

Carbohydrate

trace

Dietary Fiber

trace

Protein

trace

Exchanges: 0 Vegetable

Rating: ()

Added On: February 29, 2008

* EASY ENTERTAINING with Michael Chiarello - (Show # MO-1A04) - from the TV FOOD NETWORK