Tomato Cheese Fondue

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2 tablespoons butter
1/4 cup finely chopped shallots
2 tablespoons finely chopped garlic
1 28-ounce can crushed tomatoes
1 tablespoon finely grated orange zest
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
salt and pepper to taste
1-1/2 cups drained fresh mozzarella balls
crusty bread, cubed

Pre-heat oven to 325 F. In a large skillet, heat the butter over medium heat and stir in the shallots and garlic, until soft but not brown. Add tomatoes and simmer uncovered for 4-6 minutes or until the mixture is a light sauce consistency. Stir in orange zest, parsley, basil, and season to taste with salt and pepper. Pour the mixture into a 6-cup ovenproof baking dish. Place mozzarrella in the middle and bake for 15-20 minutes or until the cheese is melted. Transfer mixture to a ceramic fondue pot and keep warm over a burner. Serve immediately with crusty peasant style bread.

Note: Adapted from a recipe from the Dairy Council of Utah/Nevada.

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