Faking It - Stewed Tomatoes with Mozzarella Toasts

Well, in reaction to the aforementioned Winter Blahs, I offer this mid-Winter-reminiscent-of-Summer lunch.  The echo of childhood lunches of Campbell's tomato soup and grilled cheese should work to soothe your weary soul, while the hint of tomato/basil/mozzarella goodness is a reminder that summer will, indeed, arrive as scheduled.  Well, not necessarily in Central Ohio, where, trapped as we are between four weather streams, we are prone to enduring to freak snowstorms and the like far after the threat of frost has passed, but it should arrive for those of you lucky to live south of us.  I shouldn't be complaining, for as I write this it is nearly 50 degrees outside, and will be for the remainder of the week.  But as usual, I digress.  If you must, you can shorten the cooking time by draining the liquid off the tomatoes and just heating them through rather than reducing the juice.

Stewed Tomatoes with Mozzarella Toasts - serves 2

For the tomatoes:

1 tsp canola oil

1 clove garlic, crushed

1 (28 ounce) can whole tomatoes, preferably San Marzano brand or another good quality product, liquid strained and reserved

2 tbsp butter

salt and pepper

8 leaves fresh basil, sliced into chiffonade

Heat the oil over medium-low heat and add the garlic clove.  Sweat for about 5 minutes or until the garlic has softened, but is not burned or browned.  Add the reserved liquid from the tomatoes, turn the heat to medium-high and cook, stirring occasionally, until the liquid has reduced by 3/4ths (about 15 minutes).  Add the tomatoes, breaking them up with a wooden spoon.  I like to discard the stem ends, but that's personal.  Continue to cook until about half of the liquid has reduced, then add the butter, stir well and heat for another 3-4 minutes, or until the mixture has reached a nice thick consistency.  Season to tasted with salt and pepper and sprinkle with basil.

For the toasts:

6 slices ciabatta bread or other Italian bread that toasts up nicely

good olive oil

2 large balls fresh Mozzarella, drained and patted dry with paper towels, then sliced thinly

salt

Preheat your broiler.  Lightly toast the bread, just so it isn't soft anymore.  Drizzle with the olive oil and place the mozzarella slices on the bread.  Sprinkle with salt and place under the broiler until the cheese is melted, keeping an eye on them so they don't burn, about 4 minutes or so.