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Granny Tomatoes & Cheese Fondue

2 tablespoons butter
1/4 cup finely chopped shallots or green onions
2 tablespoons finely chopped garlic
3 cups (one 28 ounce can) crushed tomatoes with basil
1 cup hearty red wine (optional)
1 tablespoon finely grated orange zest
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
salt
freshly ground black pepper to taste
1 1/2 cups drained fresh mozzarella


1. In a large skillet, heat the butter over moderate heat and stir in the shallots and garlic. Saute until soft but not brown. Add the tomatoes and wine (If omitting red wine simmer for 4 - 6 minutes) and simmer uncovered for 5 - 10 minutes until the mixture reduces to a light sauce consistency. Stir in zest and herbs and season with salt and pepper.

2. Pour the mixture into a 6-cup ovenproof baking dish. Place cheese in the middle and bake in a preheated 325-degree oven for 15 - 20 minutes or until the cheese is melted.

3. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Serve immediately with crusty peasant style bread.

Serving Suggestions: For dipping: Crusty peasant style bread and fresh mozzarella balls

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