Tomato And Mozzarella "fondue"

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 bunch fresh basil leaf, cleaned
• 1 pint bocconcini, mozzarella pieces
• 1 (28 ounce) can whole canned tomatoes
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• salt & freshly ground black pepper

Recipe

• 1 blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water.
• 2 drain the basil, carefully squeezing out the excess water, but keeping the leaves whole.
• 3 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!
• 4 tomato sauce:.
• 5 open the can of tomatoes, pour off the juice, and discard.
• 6 with your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. set aside.
• 7 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.
• 8 add tomato pulp, stir to combine, and reduce the heat to a simmer.
• 9 simmer for about 5 minutes. season, to taste, with salt and pepper.
• 10 serve as a dipping sauce for the bocconcini.