Tomato Fondue

1. 1

   Heat the oil in a heavy-bottomed cast iron or stainless steel saucepan.

2. 2

   Add the onions and garlic, toss until coated, cover and sweat on a gentle heat until soft but not colored.

3. 3

   It is vital for the success of this dish that the onions are completely soft before the tomatoes are added.

4. 4

   Slice the peeled tomatoes and add with all the juice to the onions and garlic.

5. 5

   Season with salt, freshly ground pepper, and sugar (canned tomatoes need lots of sugar because of their high acidity).

6. 6

   Add the herbs.

7. 7

   Cook, covered, for 10 minutes.

8. 8

   Remove the lid and continue to cook for about 10 minutes more, or until the tomato softens.

9. 9

   Cook fresh tomatoes for a shorter time to preserve the lively fresh flavor.

10. 10

    Canned tomatoes need to be cooked for longer depending on whether you want to use the fondue as a vegetable, sauce, or filling.

11. 11

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

12. 12

    Variations

13. 13

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

14. 14

    Substitute 2-3 tablespoons chopped cilantro for the other herbs in the recipe.

15. 15

    Good with or without chiles.

* Per serving · 4 servings · Values may vary.

No additional tips available.