October 17, 2015 by dgarnett2013
Tomato Fondue: Rory O’Connell – recipe file/ masterclass
A very useful dish of melted tomatoes. Great with grilled meats and fish, as a pasta sauce or pizza topping. Add chilli to spice it up. Delicious with poached mackerel.
Keeps well in fridge for several days or freeze.
- 115g sliced onions (about 1 small onion)
- 1 clove of garlic, crushed
- 1 tab olive oil
- 900g very ripe summer tomatoes, peeled, or 2 tins of tomatoes
- Salt, pepper and sugar to taste
- 1 tab of the herb of your choice: basil, mint, marjoram, coriander or mixture.
Heat the oil in a saucepan or casserole. Add the sliced onions and garlic and toss in the fat.
Cover and cook on a gentle heat until the onions are really soft. This is the secret of this recipe.
Add the sliced or chopped tomatoes. Season with salt, pepper and sugar.
Cover again and simmer gently for about 15 mins, drawing out the juice.
Add the chopped herb of your choice. Taste to correct seasoning.
If you require a thicker sauce, cook uncovered for about another 15 mins to reduce the liquid and thicken the consistency.
Made the day we went to see Sophie, Jamie, Lyra and Margot in Gypsy Cottage, Great Missenden.