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
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.
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