2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, peeled and crushed
15 large tomatoes, chopped
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
1 teaspoon dry-roast salt
1 teaspoon ground nutmeg
1/2 teaspoon dried chives
Heat 3 tablespoons of oil in a large saucepan over medium heat. Saute onion and garlic until tender; add tomatoes and basil; reduce heat to low and simmer 1 hour, until the tomato paste is thick; add salt and nutmeg.
Cool completely, and blend in chives until well mixed. (Note: For best results, slowly stir in the other 1/2 cup of mozzarella, allowing the mixture to stick to the whisk.)