Buffalo Mozzarella Poached in Tomato-Basil Sauce

Ingredients

• 3 cloves garlic, peeled and crushed
• 7 tablespoons extra-virgin olive oil
• 2 ¼ teaspoons kosher salt
• Freshly ground pepper to taste
• 2 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    531 calories; 43 grams fat; 14 grams saturated fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 21 grams protein; 67 milligrams cholesterol; 1857 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

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

1 hour 30 minutes