1. Trim off the long stems from the flowers and carefully spread apart the petals. Cut the cheese into rectangles that are a little shorter than the length of the flower and insert one piece of cheese into each flower. Roll in flour, lightly-coating.

2. In a large sauté pan, warm the oil over medium heat. When hot, place the flowers in a single layer in the pan and sauté for 2-3 minutes. Using two forks, carefully turn over and sauté until barely golden on the edges and the cheese has begun to melt. The flowers remain soft.

3. Heat the Quick Tomato Sauce in a small saucepan until hot, add the fresh mint leaves and stir. Remove from the heat. Arrange 4 flowers on each serving plate and spoon some sauce only over the base of the flowers. Serve immediately while hot.