tomato fondue

When you have a bunch of ripe tomatoes at home, make a tomato fondue! From my experience, Roma tomatoes (a plum tomato of Italian origins) work wonderfully. It’s an easy recipe that makes a great bedding, filling, or topping from fish to eggs~



  • 200 g ripe tomatoes, émonder
  • 10 g extra virgin olive oil
  • 20 g shallots or onions, ciseler
  • 1 garlic clove, minced
  • 1 bouquet garni
  • salt
  • freshly ground black pepper


  1. Émonder (removing the skin via blanching in hot water) the tomatoes and cut in them in half horizontally. Working over a bowl, squeeze out the seeds and concasser (roughly chop).
  2. Heat the olive oil in a sautoir over medium-low heat. Add the shallots or onions and garlic and sweat them until they are soft.
  3. Add the chopped tomatoes along with the bouquet garni (a spring of thyme, parsley stems, and a bay leaf tied together) and cover the mixture with a parchment paper lid cut to the size of the pan with a small hole in the center.
  4. Cook on low heat until the excess water has evaporated.
  5. Taste & adjust the seasoning with salt & pepper.

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