← Back to Search Results
sauteeing
Tomato Fondue

Photo by:
Comments: 0
 

Recipe

Tomato fondue is one if the most important basic recipes and is infinitely versatile. Serve it as a vegetable dish, or a sauce for pasta, filling for omelets, topping for pizza, or a base for bean stews.

Yield: Serves 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium (4oz) onion, sliced
  • 1 garlic clove, crushed
  • 8 medium (2lb) very ripe tomatoes, peeled, in summer, or 2½ × 14oz cans tomatoes in winter
  • Salt, freshly ground black pepper, and sugar to taste
  • 1 tablespoon any of the following: freshly chopped mint or torn basil or a mixture of thyme, parsley, lemon balm, and marjoram
  • Balsamic vinegar

Directions

Heat the oil in a heavy-bottomed cast iron or stainless steel saucepan. Add the onions and garlic, toss until coated, cover and sweat on a gentle heat until soft but not colored. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added. Slice the peeled tomatoes and add with all the juice to the onions and garlic.

Season with salt, freshly ground pepper, and sugar (canned tomatoes need lots of sugar because of their high acidity). Add the herbs. Cook, covered, for 10 minutes. Remove the lid and continue to cook for about 10 minutes more, or until the tomato softens. Cook fresh tomatoes for a shorter time to preserve the lively fresh flavor. Canned tomatoes need to be cooked for longer depending on whether you want to use the fondue as a vegetable, sauce, or filling.

Add a few drops of balsamic vinegar at the end of cooking to greatly enhance the flavor.

Variations

Add 1-2 chopped fresh chiles to the cooking onions.

Substitute 2-3 tablespoons chopped cilantro for the other herbs in the recipe. Good with or without chiles.


© 2005 Darina Allen Kearney and Rosemary Kearney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/2 teaspoon of added salt.

78kcal (4%)
27mg (3%)
22mg (37%)
70mcg RAE (2%)
422mg
21mg
2g
5g
2g
8g
0mg (0%)
203mg (8%)
1g (3%)
5g (7%)
1mg (4%)
 

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.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson
the-sweet-life The Sweet Life
by Kate Zuckerman
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mexican-everyday Mexican Everyday
by Rick Bayless
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
good-to-the-grain Good to the Grain
by Kim Boyce
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?