← Back to Search Results slow cooking American
tomato-fondue

Comments: 2
 

Recipe

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 (% daily value)

Nutritional information is based on 8 servings and includes 1/4 teaspoon of added salt.

71kcal (4%)
33mg (3%)
15mg (25%)
40mcg RAE (1%)
587mg
33mg
2g
7g
3g
13g
0mg (0%)
109mg (5%)
0g (1%)
2g (3%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Tobyjefe

    02.20.12 Flag comment

    @Shmoogu it's related to a fondue as it's a sauce much like a cheese fondue is a cheese sauce. It is tomato sauce. if you want to dip stuff into it by all means go for it. It is a great rendition of a tomato sauce.

  • shmoogu

    10.08.10 Flag comment

    You call this a Fondue so I'm assuming you are using it as a dip for something like vegetables,meats ? or what? Ideas???? Thanx, Shmoogu

 

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
american-masala American Masala
by Suvir Saran
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
new-american-table New American Table
by Marcus Samuelsson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
good-to-the-grain Good to the Grain
by Kim Boyce
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?