Tomato Fondue


Preparation info

  • Difficulty


  • Serves



Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This wonderful tomato stew, literally ‘melted tomatoes’, is best made during the summer months when tomatoes are very ripe.


  • 2 lbs (900 g) very ripe tomatoes
  • 4 ozs (110 g/1 cup) sliced onions
  • a clove of garlic, crushed (optional)
  • 1 dessertsp. oil
  • 1 tablesp. of any of the following, chopped: thyme, parsley, mint, basil, lemon balm, marjoram
  • salt, freshly ground pepper and sugar to taste


Sweat the sliced onions and garlic (if used) in oil on a gentle heat. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added. Remove the hard core from the tomatoes. Put them into a deep bowl and cover them with boiling water. Count to 10 and then pour off the water immediately; peel off the skins, slice and add to the onions. Season with salt, freshly ground pepper and sugar and add a generous sprinkling of chopped herbs: mint or basil are my favourites. Cook for just 5 or 10 minutes more, or until the tomato softens.