Fondue de Tomates

Name: Fondue de Tomates (Tomato Fondue)
Cuisine: French
Ingredients: 3 tablespoons minced parsley; Dash of pepper; 2 tablespoons Madeira wine; Chunk of butter; 2 shallots or 1 onion, minced; 1 teaspoon salt; 2 cloves garlic, minced; 2 teaspoons sugar; 4 fresh tomatoes or 2 cups canned whole, Italian plum tomatoes

Tomato Fondue

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

4 fresh tomatoes or 2 cups canned whole, Italian plum tomatoes
2 shallots or

Side dish
Vegetarian
Gluten-free

Method

Remove cores from fresh tomatoes. Dice and place in enamel skillet or saucepan. Add remaining ingredients and simmer about 40 minutes. Put through food mill to mash and remove skin and seeds. Taste and adjust seasonings. Use, or freeze in small packets ready to use.