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
- freshly ground black pepper
- 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).
- 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.
- 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.
- Cook on low heat until the excess water has evaporated.
- Taste & adjust the seasoning with salt & pepper.