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489 Tomato Fondue, and Dice of Tomatoes
- Difficulty
Easy
Published 1903
Method
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
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