Fondue de Tomates

Tomato Fondue

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

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

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.