Tomato Cheese Fondue

2 tablespoons butter
1/4 cup finely chopped shallots or green onions
2 tablespoons finely chopped garlic
3 cups (one 28 oz. can) crushed tomatoes with basil
1 tablespoon finely grated orange zest
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
salt and pepper to taste
1 1/2 cups drained fresh mozzarella balls
crusty bread

In a large skillet, heat the butter over medium heat and stir in the green onions and garlic. Sauté until soft but not brown. Add tomatoes and simmer uncovered for 4-6 minutes or until the mixture reduces to a light sauce consistency. Stir in orange zest, parsley, basil, and season to taste with salt and pepper.

Pour the mixture into a 6-cup ovenproof baking dish. Place cheese in the middle and bake in a pre-heated 325-degree oven for 15-20 minutes or until the cheese is melted. Transfer fondue to a ceramic fondue pot and keep warm over a fondue burner. Serve immediately with crusty peasant style bread

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