Supplì (Roman Rice Croquettes)

Tomato Sauce

• 80 g onions, quartered
• 30 g extra virgin olive oil
• 1 garlic clove
• 400 g tinned chopped tomatoes
• ½ Tbsp balsamic vinegar
• 3 fresh basil leaves, roughly chopped
• 1 tsp caster sugar
• ½ tsp fine sea salt
• 1 pinch ground black pepper

Supplì

• 100 g bread, torn in pieces
• ¼ tsp fine sea salt
• 1 pinch ground black pepper
• 600 g risotto rice, any flavour, leftover or freshly made and cooled
• 100 g fresh mozzarella, cubed (1-2 cm)
• 2 medium eggs, beaten
• vegetable oil, for frying