Tomato fondue

THIS wonderful tomato stew is best made during the summer, when the tomatoes are very ripe, but it can still be very good made with tinned tomatoes in the winter.

It is another of my ‘great convertibles’.

We serve it not only as a vegetable but also as a sauce, a filling for pancakes and omelettes, or a topping for pizzas, etc.

Reduce it a little more for pizza topping or it may be too sloppy.

4ozs (110g/1 cup) sliced onions

clove of garlic, crushed (optional)

1 dessertspoon olive oil

2lbs (900g) very ripe tomatoes, or ½ fresh and ½ tinned

1 tbsp of any of the following, chopped or a mixture: 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 basil.

Cook for just 10-20 minutes more, or until the tomato softens.

Tomato fondue with chilli

Add 1-2 chopped fresh chillies to the onions when sweating.

Tomato fondue with chilli and basil

Add torn basil instead of mixed herbs to the tomato fondue.

Tomato and coriander fondue

Substitute fresh coriander for basil in the basic recipe.