Tomato Fondue Recipe
This is a go-to recipe that I use frequently. Fish, poultry, beef, pork, or even just a piece of bread... It's great.
Print Recipe
Full Page
|
3x5
|
4x6
A rich, luscious tomato sauce that can only be achieved with time and love.
Ingredients
By Measure
6 cups diced tomatoes1/4 cup yellow onion, sliced
1/4 cup celery, small diced
1 tablespoon garlic, minced
2 tablespoons olive oil
1 pinch ground cumin
1 pinch red pepper flakes
1 bay leaf
1 teaspoon orange zest
Salt and pepper to taste
Preparation
- Begin by heating the pan to medium heat. Add the olive oil and allow to heat. Add the onions and celery. Cook until soft and transparent. Add the garlic, cumin, red pepper flakes and bay leaf. Cook for 30 seconds. Add the tomatoes to the mixture, then reduce the heat to a simmer. Add the orange zest. Stir occasionally from the bottom. Cook until mixture has reduced by 1/3 its original volume. Season the fondue with salt and pepper.
- After cooking, sometimes the oil separates from the tomato. Stir the oil back into the tomatoes before serving.