Tomato Fondue

Name: Tomato Fondue
Cuisine: Irish
Ingredients: 1 tablespoon freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil; 1 tablespoon freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil; 1 tablespoon freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil; pinch of caster sugar; balsamic vinegar (optional); 1 tablespoon freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil; 1 tablespoon freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil; 1 tablespoon freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil; 900 g very ripe tomatoes in summer but peel before using, or 2 × 400 g tins of tomatoes in winter); 900 g very ripe tomatoes in summer but peel before using, or 2 × 400 g tins of tomatoes in winter); salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 110 g sliced onions; 1 garlic clove, crushed

Preparation info

Serves Approx.
6

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

Tomato fondue is one of our great convertibles. Super-versatile, we serve it as a vegetable or as a sauce for pasta, a filling for omelettes, a topping for pizza or a base for vegetable stews.

Ingredients

2 tablespoons extra virgin olive oil
110 g sliced onions
1

Europe
Ireland
Sauce
Vegan
Gluten-free

Method

Heat the oil in a stainless steel sauté pan or casserole/Dutch oven. Add the sliced onions and garlic, toss until coated in the oil, cover and sweat on a gentle heat for approx. 10 minutes, until soft but not coloured. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added.

Meanwhile, to peel the tomatoes, prick each one with the tip o