Buffalo Mozzarella Poached in Tomato-Basil Sauce

• 3 cloves garlic, peeled and crushed
• 7 tablespoons extra-virgin olive oil
• 2 1/4 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 1/2 pounds ripe plum tomatoes, cored
• 1 medium onion, peeled and minced
• 4 balls fresh buffalo mozzarella (about 3 ounces each), drained
• 18 fresh basil leaves

1. Combine the garlic, 4 tablespoons of olive oil, 1/4 teaspoon of salt and pepper to taste and let stand for 30 minutes.
2. Meanwhile, bring a large pot of water to a boil.
3. Add the tomatoes and cook for 5 minutes.
4. Drain well.
5. Pass the tomatoes through a food mill and set aside.
6. Heat the remaining olive oil in a large wide pot over medium heat.
7. Add the onion and saute until softened, about 5 minutes.
8. Add the tomatoes, remaining salt and pepper to taste.
9. Simmer slowly for 20 minutes, stirring occasionally.
10. Place the mozzarella in the simmering sauce; only half of each mozzarella ball should be submerged.
11. Remove from the heat and let stand 10 minutes.
12. Chop 8 of the basil leaves and cut the rest across into thin strips.
13. Remove the mozzarella from the sauce, being careful not to splash sauce on the top of each ball.
14. Stir the chopped basil into the sauce and scrape it into a serving bowl.
15. Place the mozzarella back in the sauce.
16. Stir the basil strips into the garlic oil and spoon the mixture over the mozzarella.
17. Serve with toasted slices of good country-style bread.

garlic, extravirgin olive oil, kosher salt, freshly ground pepper, tomatoes, onion, buffalo mozzarella, basil

Taken from cooking.nytimes.com/recipes/8506 (may not work)