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slow cooking American
Tomato Fondue Default

Comments: 2



  • 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


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%)
88mg (4%)
2g (3%)
0g (1%)
0mg (0%)
40mcg RAE (1%)
15mg (25%)
33mg (3%)
2mg (13%)

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  • 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


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