Tomato and Mozzarella "fondue"

1. 1

   Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water.

2. 2

   Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole.

3. 3

   Wrap 1 basil leaf around each bocconcini.

4. 4

   Skewer the wrapped bocconcini onto the end of a wooden skewer.

5. 5

   Dip in the tomato sauce and enjoy!

6. 6

   Tomato Sauce:.

7. 7

   Open the can of tomatoes, pour off the juice, and discard.

8. 8

   With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze.

9. 9

   Set aside.

10. 10

    Heat olive oil in a heavy saucepan over high heat.

11. 11

    Add garlic and cook until golden and fragrant; be careful not to burn the garlic.

12. 12

    Add tomato pulp, stir to combine, and reduce the heat to a simmer.

13. 13

    Simmer for about 5 minutes.

14. 14

    Season, to taste, with salt and pepper.

15. 15

    Serve as a dipping sauce for the bocconcini.

* Per serving · 4 servings · Values may vary.

No additional tips available.