315 Tomato Fondue or Fondue Portugaise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 120 g (4 oz) chopped onion in a little butter or oil; add 500 g (1 lb 2 oz) roughly chopped flesh only of tomato, a touch of crushed garlic and a little salt and pepper. Allow to cook gently until the complete reduction of moisture. According to the season, that is to say the degree of ripeness of the tomatoes, a little caster sugar can be added to improve the flavour.