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Mozzarella & Tomato Dip on Toasted Ciabatta
Skinny Cooks

1 tablespoon olive oil 3 cloves of garlic, minced 1 (14.5 ounces) can of diced tomatoes with juice 1 (14.5 ounces) can of crushed tomatoes with juice 1/2 teaspoon oregano 1/2 teaspoon basil Salt and pepper 1 pound ball of mozzarella cheese

1 loaf sliced ciabatta bread (toast or grill the slices before serving) Heat the olive oil in a skillet and sauté the minced garlic lightly. Add the tomatoes, oregano, basil and salt and pepper. Simmer about 20-30 minutes and keep stirring once in a while so it won’t stick to the skillet. Pour the sauce into a 9-by-9-inch baking dish and put the ball of mozzarella cheese into the center area of the sauce in the baking dish. Bake in a preheated oven set at 300 degrees for about a half-hour until the cheese is mostly melted. Give it a stir to mix the cheese throughout and you’re ready to serve it warm from the oven. You can place some of this sauce in small dishes such as ramekins for each person dining and let them dip their crisp ciabatta slices into the sauce, for a nice treat. You also may serve it in the baking dish and let diners slather on as much or as little of the sauce on their ciabatta slices as they wish. Just watch out doing this with uncouth rascals who may get excited and double dip their slices and give you hoof-and-mouth disease. You could also use this as your own homemade pizza sauce, if you wish. Readers with questions or comments for Dave Kessler may write to him in care of this publication.