Cut the block of cheese into ½ x 1 ½-inch wide sticks. In a shallow bowl, beat the eggs until frothy. Add the flour to another shallow bowl, and add the bread crumbs to an additional bowl. Line a tray or sheet pan with parchment paper (make sure it will fit in your freezer.)

One by one, dip the cheese sticks in egg, then flour, egg again, and then the breadcrumbs. (Make sure to let the excess egg drip from the sticks before adding to the flour and breadcrumbs.) Place the coated cheese sticks on the baking sheet and freeze for 1 hour.

Meanwhile, prepare the marinara sauce. Pour the tomatoes and purée into a bowl and crush with your hands or the back of a spoon, then set aside.

In a cold, large skillet, add the extra-virgin olive oil and garlic cloves, then bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn.

Very carefully stir the tomato paste into the garlic and oil—take care so the oil doesn't splatter and burn you as the paste is added—and cook for 1-2 minutes. Carefully spoon the tomatoes into the pan with the oil and paste and season with salt and pepper. Add the basil sprigs and bring to a boil. Reduce to a bubbling simmer over low heat, stirring occasionally, for 30 minutes. Remove from heat, cover to keep warm, and stir to mix the oil that rises to the top. Discard the basil sprigs and garlic.

In a medium, heavy-bottomed saucepan or skillet, add 2-3 inches of canola or vegetable oil and heat to 350°F. Once the oil is hot, remove the mozzarella sticks from the freezer. Fry the sticks 2 or 3 at a time until golden brown and the cheese is melted through, turning once or twice while frying. Remove with a slotted spoon to a paper towel-lined plate.

Serve the warm mozzarella sticks smothered with the marinara sauce or served on the side for dipping