Fondue de Tomates

Tomato Fondue

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


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.