Hot Tomato's Has Better Deal, Recipe

We've worked out deals with some of Connecticut's best restaurants to offer you $100 gift certificates for $50. This week, a chef from Hot Tomato's gives us a recipe along with a great deal.

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Fresh Mozzarella with Vine Ripened Tomato and Sweet Basil Oil
Prep/cook time is 30 minutes for whole dish

Fresh Mozzarella

Ingredients

½ gallon water

3-4 oz. Kosher salt

2 pounds fresh mozzarella curd

Directions

In a stock pot add the water and kosher salt and bring to a boil.

While waiting for the water to boil tear the mozzarella curd into small pieces and place in a large bottomed stock pot.

When the water is ready, ladle over the torn curd, just enough to cover. Put the pot on medium heat. Next, work the mozzarella curd to the center until it comes together. The temperature of the water should become 160. Now once the mozzarella has come together stretch the mozzarella until it is smooth and silken in texture. Pour off the excess water and begin to form the cheese into balls by folding it under itself to obtain the desired size. Pinch between your thumb and index finger, place fresh mozzarella in a pan of cool water, continue this process until all the mozzarella is formed.

Vine Ripened Tomato

6 each

Basil oil

Ingredients

1 Bunch Basil

1 cup olive oil

1 Gallon Boiling salted water

Directions

Pick the basil leaves and blanch in the boiling water for 30 seconds, then shock the basil in ice water to prevent further cooking. In a blender blend the basil and olive oil together with a pinch of salt.