2 tablespoons olive oil
4 cloves garlic, chopped
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon dried Italian-style seasoning
2 (13 ounce) cans whole peeled tomatoes, quartered
1 large onion, sliced in rings
1 cup shredded mozzarella cheese
2 tablespoons vegetable oil
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup white wine
1 (16 ounce) can shredded mozzarella cheese
In a large saucepan, heat oil to 350 degrees F (175 degrees C). Place garlic in olive oil, and saute for 5 minutes. Stir in rosemary, thyme, basil, oregano, salt, Italian-style seasoning, tomatoes, onion, and mozzarella cheese. Return to a medium heat, and gradually cook over medium heat until the tomato mixture is thickened. Remove from heat, and stir in white wine. Stirring constantly, cook over medium heat until the cheese has melted and bubbly. Transfer mixture to a large bowl.
Add cream cheese, mozzarella cheese, and wine. Stirring constantly, whisk into the tomato mixture until creamy. Spoon into a 8x8 inch dish. Top with mozzarella cheese, and top with Italian-style seasoning, tomato mixture, cream cheese, mozzarella cheese, and white wine.