489 Tomato Fondue, and Dice of Tomatoes

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Tomato Fondue is widely used as a garnish but its preparation is always the same. The tomatoes used should be just ripe, carefully skinned and the pips removed. To peel tomatoes, place them in boiling water for a few seconds so that the skin can be removed easily.

The flesh is then finely sliced and stewed with 30 g (1 oz) butter per 125 g ( oz) tomato flesh together with a pinch of salt and caster sugar, taking care that the tomato is not so overcooked that it becomes a purée.

For preparing diced tomato for use as a garnish, choose firm very red tomatoes. Peel them and remove the pips; cut the flesh into dice as evenly as possible and place in boiling hot White Bouillon or lightly salted water and poach for 7–8 minutes. Remove with a large perforated spoon, drain and place directly in the soup.