Tomato and Mozzarella Fondue

Name: Tomato and Mozzarella Fondue
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes; 1 bunch fresh basil leaves, cleaned; 1 Tbsp minced garlic; 1 pint bocconcini mozzarella pieces; 3 Tbsps extra-virgin olive oil; 6 servings Salt and freshly ground black pepper

Tomato and Mozzarella Fondue is a gluten free, primal, and vegetarian main course. One portion of this dish contains roughly 20g of protein, 25g of fat, and a total of 343 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of olive oil, basil leaves, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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

Ingredients you will need

Fresh Basil

Water

Equipment you will use

Bowl

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!;

Ingredients you will need

Tomato Sauce

Fresh Basil

Bocconcini

Basil

Water

Wrap

Dip

Equipment you will use

Skewers

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.

Ingredients you will need

Tomato