← 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

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
nigella-express Nigella Express
by Nigella Lawson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
west-coast-cooking West Coast Cooking
by Greg Atkinson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?