Mozzarella in tomato sauce with onions, the recipe for an easy main course, quick, economical and tasty, ready in a few minutes with mozzarella melted in a skillet. If easy and economical recipes are your ace in the hole when you don’t know what to bring to the table, mozzarella in tomato sauce cooked in a skillet is the right recipe for you. A flavorful main dish, ready in minutes, perfect if you don’t know what to put on the table to save dinner or if you have mozzarellas in the fridge to use up — ideal when you come home late from work. The mozzarella in sauce, gooey and tasty, can be enjoyed with fresh homemade bread or toasted bread, or regular bread; you will indeed need it because making a good sauce-sopping is essential for this dish. Let’s go to the kitchen and prepare our mozzarella melted in a skillet with tomato and you’ll see how simple and delicious it is. Before we start, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making mozzarella in tomato sauce
- 2 mozzarella balls
- 14 oz (about 1 2/3 cups) strained tomatoes (rustic)
- 1 onion (medium)
- to taste extra virgin olive oil
- to taste salt
Tools
- Skillet
Preparation
Peel and slice the onion, then let it soften gently with a generous drizzle of olive oil. Add the tomato sauce and cook over medium heat for 10–15 minutes, allowing the sauce to reduce well; season with salt and stir. Now add the mozzarella halves, cover the skillet and let them melt for a couple of minutes. Do not overcook the cheese, as it will quickly release its water.
Remove from the heat, serve immediately and garnish, if available and in season, with basil leaves.
Storage and tips
Eat the mozzarella in sauce immediately after preparation; make only the amount you plan to consume. Any leftovers can be stored in the fridge for 24 hours and quickly pan-fried with a drizzle of oil, but they will have a different texture and flavor. The sauce, however, can be prepared in advance and kept in the fridge; it’s also great for dressing pasta.
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