Tomato Fondue

Fondue de Tomates

Preparation info
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By Paula Wolfert

Published 1987

  • About

Pot-au-feu is a spectacular winter dish, and a highly seasoned thick tomato sauce like this one is a very popular accompaniment; it rounds out the flavor of boiled meats and blends well with the usual sharp accompaniments to the dish. Organic canned tomatoes can be substituted for fresh with excellent results.


  • ½ cup chopped onion
  • 2 tablespoons extra virgin olive oil
  • 2 cups<


  1. In a small, heavy enameled casserole, cook the onion in the olive oil over moderate heat until soft but not brown, about 3 minutes. Add tomatoes, sugar, herb bouquet, and garlic. Season with salt and pepper to taste.
  2. Bring to a boil. Cover tightly, reduce the heat to very low, and cook for 30 minutes, or until well reduced.
  3. Add the stock and boil until t