Tomato fondue

Recipe by:

This sauce is one of our great convertibles. We serve it as a vegetable or a sauce for pasta, filling for omelette, topping for pizza

Tomato fondue

SERVES

10

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

CUISINE

French

COURSE

Side

Method

  1. Heat the oil in a non-reactive saucepan.

  2. Add the sliced onions and garlic, toss until coated, cover and sweat on a gentle heat until soft but not coloured. It is vital the onions are completely soft before the tomatoes are added.

  3. Slice the fresh or tinned tomatoes and add with the juice to the onions.

  4. Season with salt, freshly ground pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity). Add a generous sprinkling of herbs.

  5. Cook uncovered for just 10-20 minutes more, or until the tomato softens. Cook fresh tomatoes for a shorter time to preserve the flavour. Tinned tomatoes need to be cooked for longer depending on whether one wants to use the fondue as a vegetable, sauce or filling.

  6. Note: A few drops of Balsamic vinegar at the end enhances the flavour. This sauce freezes beautifully

Ingredients

  • 230g sliced onions

  • 1 clove of garlic, crushed

  • 1 tbsp extra virgin olive oil

  • 1.8 kg very ripe tomatoes in summer
    or 4 ½ tins of tomatoes in winter, but peel before using

  • salt, freshly ground pepper and sugar to taste

  • 2 tbsp of any of the following; freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil

Method

  1. Heat the oil in a non-reactive saucepan.

  2. Add the sliced onions and garlic, toss until coated, cover and sweat on a gentle heat until soft but not coloured. It is vital the onions are completely soft before the tomatoes are added.

  3. Slice the fresh or tinned tomatoes and add with the juice to the onions.

  4. Season with salt, freshly ground pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity). Add a generous sprinkling of herbs.

  5. Cook uncovered for just 10-20 minutes more, or until the tomato softens. Cook fresh tomatoes for a shorter time to preserve the flavour. Tinned tomatoes need to be cooked for longer depending on whether one wants to use the fondue as a vegetable, sauce or filling.

  6. Note: A few drops of Balsamic vinegar at the end enhances the flavour. This sauce freezes beautifully