Tuesday, December 7, 2010
Lately, every time I hear the word tomato, I immediately think about tomato Fondue, not niçoise salad, not tomato sauce. That is, because I have been making this recipe left and right for the past month.
I could make this recipe with my eyes closed. Not that you should.
I fall in love with its texture even more every time. Be aware. You might love it too.
You will need a small shallot, finely chopped.
You will also need four plum tomatoes. With a paring knife, circle the stem and remove it.
Take a small stockpot, fill it with enough water and bring it to a boil. Once the water is at boiling point, add the tomatoes and cook for 30 seconds. This will help to remove the skin.
After taking them out of the pot, place them immediately in a cold-water bath with ice to stop the cooking process.
Remove the skin. Cut them in half and remove the seeds.
Chop the tomatoes into small dices.
Take a sautoir, add the oil over low heat.
Cook the chopped shallots and let them sweat. Cook until they are soft and the flavors have come out.
Add the chopped tomatoes.
Mix them together.
Add the crushed garlic cloves.
Add a couple of thyme sprigs. The dish is not the same without thyme. It is like music to a songwriter’s ears.
Cover it with a parchment paper lid. Let the mixture cook until most of the water has evaporated and the tomatoes are soft.
Check once in awhile and stir the mixture softly.
Once done, remove the parchment paper lid. Season with salt, ground black pepper and a pinch of sugar.
With the help of a fork, remove the thyme sprigs…
And the garlic clove.
You can serve this over cooked vegetables.
- 1 shallot, ciseler
- 4 red plum tomatoes, ripe
- ½ tablespoon vegetable oil
- 2 garlic cloves, crushed
- 2 thyme sprigs
- Pinch of sugar
- Salt and ground black pepper to taste
Wash the plum tomatoes. With the help of a paring knife, circle around the stem with the tip of your knife and remove it.
Take a small stockpot and fill it up with enough water. Bring it to a boil. Once at a boiling point, cook the tomatoes for 30 seconds. Remove them from the pot and immediately place them into a cold bath with iced water to stop the cooking process. After a few minutes, take the skin away from the tomatoes and cut them in half. Carefully remove the seeds. Chop the tomatoes into small dices. Set aside.
In a sautoir over low heat, heat up the oil. Sweat the shallots until they are soft and their flavors have come out without achieving any color. Add the chopped tomatoes. Mix well, then add the garlic cloves and thyme sprigs. Cover with a parchment paper lid. Let the mixture cook until most of the water has evaporated and the tomatoes are soft. Once done, remove the parchment paper lid. Season with kosher salt, ground black pepper and a pinch of sugar. With the help of a fork, remove the thyme sprigs and the garlic.
Serve and enjoy!
- Ciseler: to chop finely.