Tomato Fondue

Name: Tomato Fondue
Yield: Serves 6 approx.
Ingredients: salt, freshly ground pepper and sugar to taste; 1 tablesp. of any of the following, chopped: thyme, parsley, mint, basil, lemon balm, marjoram; 1 dessertsp. oil; 2 lbs (900 g) very ripe tomatoes; a clove of garlic, crushed (optional); 4 ozs (110 g/1 cup) sliced onions

Preparation info

Serves
6
approx.

Difficulty
Easy

Appears in

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.

Ingredients

2 lbs (900 g) very ripe tomatoes
4 ozs (110

Side dish
Stew
Summer
Vegan
Gluten-free

Method

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