Tomato fondue

Tomato fondue

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

This recipe can be used as a garnish for eggs, vegetables or grilled meats, fish or poultry or as an ingredient in dishes called provençale, portugaise or madrilène.

Ingredients

Quantity Ingredient
60g butter
or 30g butter and 2 tablespoons oil
1 onion, chopped
6-8 tomatoes, peeled, seeded and chopped
salt and freshly ground black pepper
1 garlic clove, crushed
1 tablespoon parsley, chopped

Method

  1. Melt butter, or butter and oil, in a heavy saucepan and gently cook onion until golden. Add tomatoes, salt, pepper and garlic.
  2. Cover and simmer very gently for about 1 hour or until tomatoes have reduced to a thick pulp and liquid has almost disappeared. Stir in parsley.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again