Tomato and Mozzarella fondue

• 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

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.
4. Skewer the wrapped bocconcini onto the end of a wooden skewer.
5. Dip in the tomato sauce and enjoy!
6. Tomato Sauce:.
7. Open the can of tomatoes, pour off the juice, and discard.
8. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze.
9. Set aside.
10. Heat olive oil in a heavy saucepan over high heat.
11. Add garlic and cook until golden and fragrant; be careful not to burn the garlic.
12. Add tomato pulp, stir to combine, and reduce the heat to a simmer.
13. Simmer for about 5 minutes.
14. Season, to taste, with salt and pepper.
15. Serve as a dipping sauce for the bocconcini.

fresh basil leaf, bocconcini, tomatoes, extra virgin olive oil, garlic, salt

Taken from www.food.com/recipe/tomato-and-mozzarella-fondue-170436 (may not work)