Tomato Fondue

 

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.

Bon Appétit!


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