Tomato Fondue

1. 1

   Heat the oil in a medium saucepan over medium heat.

2. 2

   Add the onion and garlic and allow them to sweat, stirring frequently, for about 10 minutes, or until translucent.

3. 3

   Add the tomato puree and one-half of the basil and bring the mixture to a simmer.

4. 4

   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.

5. 5

   Stir in the remaining basil and season with salt and pepper to taste.

6. 6

   Remove the pan from the heat and allow it to cool.

7. 7

   Store the mixture, covered and refrigerated, for up to 5 days, or freeze it, tightly covered and labeled, for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.