Tomato Fondue

Preparation info
  • Serves


    • Difficulty


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.


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


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