Spicy Tomato Fondue
Make a big batch or several of this delicious, spicy tomato – you can whip up a meal in minutes – add a can of beans and it’s a bean stew.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
2 tbsp extra virgin olive oil
110g onions, sliced
1-2 chillies, deseeded and finely chopped
2 tsp ground cumin
1 garlic clove, crushed
900g very ripe tomatoes in summer, peeled (see note)
flaky sea salt, freshly ground black pepper and sugar, to taste
Method
Heat the oil in a large stainless-steel sauté pan or casserole over a gentle heat. Add the sliced onions, chopped chillies, ground cumin and garlic, and stir well to coat everything in the oil. Cover the pan with a lid and sweat over a gentle heat for about 10 minutes until the onions are soft, but not coloured. It is vital that the onions are completely soft before you add the tomatoes.
Slice the peeled fresh tomatoes and add to the pan with their juices (if you are using tinned tomatoes, you can tip them straight in). Season with salt, pepper and sugar; tinned tomatoes need lots of sugar because of their high acidity. Cover and cook for a further 10-20 minutes until the tomato softens, uncovering for the last 5 minutes or so to reduce the sauce a little. Fresh tomatoes need a shorter cooking time than tinned ones to preserve their lively fresh flavour. Depending on how you plan to use your fondue, you might want to reduce it a bit further.
Cool and freeze.
Note: To peel tomatoes, scald the tomatoes in boiling water for 10 seconds, then pour off the water and slip off the skins.
