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Mozzarella Marinara Recipe

Mozzarella Marinara Recipe photo by Taste of Home

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My husband and I enjoy mozzarella marinara at our state fair and though we'd try to make our own version at home. Our recipe calls for convenient egg roll wrappers instead to messy batter. The homemade marinara sauce is fast and flavorful.—Ellen Borst, Genoa City, Wisconsin

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Mozzarella Marinara Recipe

Prep: 20 min. Cook: 40 min.

Yield: 12 Servings

20 40 60

Ingredients

1 small onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
2 teaspoons sugar
1/2 teaspoon salt
1 bay leaf
24 egg roll wrappers
24 pieces string cheese
Canola oil for deep-fat frying

Directions

In a large saucepan, saute onion and garlic in oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.
Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks. Yield: 2 dozen (3 cups sauce).

Originally published as Mozzarella Marinara in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p39

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Mozzarella Marinara

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Reviewed on Sep. 06, 2011 by livinglife

One other change, I don't use diced tomatoes or tomato paste - I use crushed tomatoes and then judge the water based on how thick I want it. I also add fresh basil and oregano. YUM

Reviewed on Sep. 06, 2011 by livinglife

Love LOVE this recipe. It's a hit as an appetizer, a late snack, or a quick supper! I add fresh herbs whenever possible and I always let a tomato sauce simmer on low for a few hours so all the flavors can 'intermingle'. The pizza sticks are SO easy to make - I add a thin slice of deli salami or pepperoni, then the mozza stick before I roll it up. Everyone loves these and it is frequently requested.

Reviewed on Oct. 23, 2008 by gullygirl