Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
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Tomato Fondue
Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 1 clove garlic, thinly sliced
- 4 cups canned tomato purée
- 1 tightly packed cup chopped fresh basil leaves
- Coarse salt and freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium heat.
Add the onion and garlic and allow them to sweat, stirring frequently, for about 10 minutes, or until translucent.
Add the tomato purée and one-half of the basil and bring the mixture to a simmer.
Immediately lower the heat and cook it, at a bare simmer, stirring frequently, for about 40 minutes, or until 90 percent of the moisture has evaporated.
Stir in the remaining basil and season with salt and pepper to taste.
Remove the pan from the heat and allow it to cool.
Store the mixture, covered and refrigerated, for up to 5 days, or freeze it, tightly covered and labeled, for up to 3 months.
© 2006 Dilcon, Ltd.
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings and includes 1/4 teaspoon of added salt.
71 kcal
3 % daily value
25 % daily value
1 % daily value
587 mg
33 mg
2 g
7 g
3 g
13 g
0 mg
109 mg
0 g
2 g
13 % daily value
