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Tomato Fondue
- serves
6
- Difficulty
Easy
By Darina Allen
Published 2001
This wonderful tomato stew, literally melted tomatoes’, is best made during the summer months when tomatoes are very ripe.
Ingredients
110 g 1 clove 1 d
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
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