Ingredients

• 3 tbsp extra virgin olive oil
• 1 medium onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1.5kg/3lb 4oz tomatoes
• chopped
• 8 fresh basil leaves
• 50g/2oz rocket leaves
• salt and freshly ground black pepper
• 8 thin slices white bread
• 125ml/4½fl oz milk
• 200g/7oz buffalo mozzarella
• cut into discs 1cm/½in thick
• salt and freshly ground black pepper
• 6 tbsp plain flour
• 2 medium free-range eggs
• beaten and seasoned with salt and freshly ground black pepper

Directions

• For the sauce
• heat the olive oil in a pan and
• once hot
• add the onion and garlic and fry for 4-5 minutes
• until soft and golden.
• Add the tomatoes
• bring to the boil
• then reduce the heat and simmer gently for 15 minutes.
• Add the basil leaves and rocket
• stir and simmer for another 10-15 minutes.
• Season with salt and freshly ground black pepper and
• using a hand blender
• blend to a sauce. Pass the sauce through a sieve into a bowl and set aside.
• For the deep-fried mozzarella
• heat a deep-fat-fryer to 180C/350F. (CAUTION: hot oil can be dangerous - do not leave unattended)
• Cut the crusts off the bread and cut into slightly larger discs than the mozzarella slices.
• Dip the slices of the bread on one side into the milk and then place a slice of the mozzarella onto the dry side.
• Season the mozzarella with salt and freshly ground black pepper and make a sandwich with the other slice of bread
• milk-soaked side on the outside. Press down around the edges to seal the sandwich.
• Dredge the sandwich in the flour and then dip into the beaten egg to soak.
• Carefully place the sandwich into the hot deep-fat-fryer and fry until golden and crisp on the outside. Carefully remove with a slotted spoon and drain on paper towels.
• To serve
• pour the hot sauce onto a plate and place two of the mozzarella sandwiches into the middle.