Free Recipe Tomato Fondue
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Tomato Fondue Recipe
3 c Chopped fresh; ripe tomatoes
-(skinned)
2 tb Minced onion (Or use
-shallots) (up to 3)
2 tb Butter.
Minced garlic
Salt
Pepper
Herbs to taste; such as
-basil, oregano, thyme, etc.
Tomato Fondue Preparation
1. My favorite tomato thing to freeze is what Marian Morash (THE VICTORY GARDEN COOKBOOK) calls Tomato Fondue or Tomato Coulis. I make it in big batches and freeze in 1 pint portions and it brings just a delicious taste of lovely fresh tomatoes all winter long. I use it for many things, but my favorite use, other than for pastas, is as a light sauce for stuffed bell peppers. Much better, and tastier than the heavier pasta-style sauces usually used. It”s also good on scrambled (or otherwise cooked) eggs, baked potatoes, etc. Chop enough fresh, ripe tomato pulp (skinned) to make three cups pulp. Saute 2-3 Tbsp. minced onion in 2 Tbsp. butter. (Or use shallots.) Add some minced garlic and then add tomatoes. Cook over medium-high heat for 4-5 minutes to evaporate the juices and thicken the sauce. Season with salt, pepper, and herbs to taste, such as basil, oregano, thyme, etc. For freezing, though, I leave the herbs out until sauce is thawed and reheated for serving. Freeze in tightly sealed containers, filled up to 1-inch expanding space. Posted to KitMailbox Digest by KrisE56749@aol.com on Aug 18, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Tomato Fondue?
If you know a better Tomato Fondue Recipe please comment below.