Tomato fondue

Yield: 4 servings

Measure Ingredient
2 tablespoons Minced shallots or
Scallions
2 tablespoons Butter
Cups, more or less, fresh
Tomato pulp, chopped
4 tablespoons Or more drained and seeded
Canned Italian plum tomatoes
If
Needed
Salt and pepper
Fresh herbs, such as fresh
Basil and parsley, or
Tarragon; or dried herbs
To taste
(tarragon, oregano, thyme)

Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

Recipe from Julia Child's Cookbook, Julia Child's Menu Cookbook EMERIL LIVE SHOW #EMIA39

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