- 6
Ingredients
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 1 tbsp tomato paste
- 2 garlic cloves, minced
- 1 can crushed tomatoes with basil, 28oz
- ½ cup full bodied dry red wine, such as zinfandel
- ½ tsp salt
- ¼ tsp crushed hot red pepper
- 1/8 tsp sugar
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 8 oz fresh mozzarella cheese, cut into ½” pieces
Preparation
Step 1
1. In large skillet, warm olive oil over medium heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 mins. Add tomato paste and garlic and cook, stirring for 1 min. Stir in tomatoes with their juices, wine, salt, hot pepper and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until marinara sauce is slightly thickened, 8 to 10 mins. Add basil and parsley. Season with more salt if needed.
2. Scatter pieces of cheese evenly over the bottom of a fondue pot, preferably ceramic or enameled cat iron. Pour marinara sauce over the top. Regulate heat under pot if possible so that the cheese fondue remains warm, not hot. Serve with crusty Italian bread cubes, bread sticks, firm polenta squares, skewers of cooed tortellini or ravioli, oven roasted whole mushrooms and fried zucchini.