- Ingredients:

• Tomato Sauce: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 2 large cloves garlic, minced; Kosher salt; 2 teaspoons sugar; 1/4 teaspoon red pepper flakes; One 14.5-ounce can whole, peeled tomatoes; 1/4 cup heavy cream, at room temperature

• Sticks: 1/4 cup all-purpose flour; 3 large eggs, lightly beaten; 2 cups Italian-style breadcrumbs; 12 mozzarella cheese sticks (about 12 ounces); Kosher salt

• Fry: canola oil

- Method:

• Make the sauce: In a medium skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt. Stir in the sugar and red pepper flakes. Cook for about 5 minutes, then add the tomatoes. Cook over high heat, stirring from time to time, an additional 5 to 8 minutes. Taste for seasoning. Stir in the cream. Transfer the mixture to a blender, let cool slightly and puree until smooth. Set aside.
• Make the sticks: Set up the flour, eggs and breadcrumbs in separate containers. Roll each stick in the flour and shake off the excess. Roll each in the egg and then in the breadcrumbs. Refrigerate for 30 minutes (reserve the egg and breadcrumbs for a second breading).
• Roll the sticks again in just the egg and breadcrumbs a second time. Refrigerate.
• Preheat the oven to 350º F.
• Fry: Pour the oil into a deep, heavy- bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon.
• Drop about half of the sticks into the oil and gently “swirl” the oil so they fry more evenly on all sides. When they are light to medium brown, after 3 to 5 minutes, remove them with the spoon and lay them on the kitchen towel to cool. Season immediately with salt. Keep them warm in the oven while you fry the rest.
• Serve: Serve the tomato sauce, warm, in a bowl for dunking. Arrange the sticks on a platter.