Peel 3 cloves of garlic. Place cloves on a cutting board. Using a large knife, place it flat side down ontop of the cloves and pound or push once. This will make mincing easier. Mince and set aside.
Heat olive oil in a pan over medium heat. Meanwhile prepare remaining ingredients. I find having all of the ingredients ready to go makes the process smoother. Toss garlic into heated oil. Cook for 1 minute. Carefully add tomatoes and juices to pan. Careful, this may splatter a bit. If you have a splatter screen, use this while leaving a gap to allow for pouring of the ingredients. Once the tomatoes are in and settled, the splattering will stop. Add in all remaining ingredients. Stir well. Cook 10 minutes. Use a fork to mash up any large pieces of tomatoes. To thicken up your sauce, add 1/2 tsp of cornstarch. Stir well. Repeat until you are satisfied with the thickness.
Transfer to a bowl. Or pour into an airtight container to store for up to several days.
Mozarella:
You'll need three bowls. In the first add flour. In the second, whisk together eggs and milk. In the third combine panko bread crumbs and parsley. You may also had 1/2 C regular bread crumbs if you wish. I may do this in the future to fill in the gaps between the panko. Plus it will give it a unique texture and taste to have both.
Unwrap and slice mozzarella sticks in half, as many as you want. I unwrapped and sliced too many but ate the remaining as a presnack snack. Cheese is good and I didn't want it to go to waste.
Coat one or two sticks at a time starting with the flour. Transfer to the egg mixture, coating well. This is where I ran into problems. After transfering the flour and egg coated sticks to the panko bowl, my fingers pulled off part of the egg and flour leaving dry bare spots that panko would not stick to. Once the panko started to become sticky and wet it was easier to coat regardless of if I had the sticks completely covered or not. So play around with this. I even redipped occasionally trying to coat those final spots. Transfer coated sticks to a plate. Continue this process until they are all covered. Freeze tray of mozzarella for 20 minutes.
Meanwhile, heat up 1 inch of oil in a skillet to 350. Or use a deep fryer. When your freezing time is up, carefully cook a few sticks at a time giving them plenty of room. Cook for 2-3 minutes or until golden on both sides but not leaking cheese. Remove from oil. Cool and drain of extra oil on a paper towel lined plate. Finally transfer all cooked mozzarella sticks to a serving platter with a bowl of marinara. Eat warm.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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