Tomato Fondue

Kevin Kindland

Kevin Kindland

1st February 2014

Tomato Fondue

 
 
 
Heat the olive oil, add the shallots and garlic, and sweat until soft. Add the thyme, then ...

Ingredients

  • 100ml Rapeseed oil
  • 4 Shallots, finely chopped
  • 4 clove garlic chopped
  • 10g thyme Leaves
  • 3 tbsp tomato puree
  • 1 A10 Chopped tomatoes
  • Salt
  • Pepper
  • Sugar

Method

Heat the olive oil, add the shallots and garlic, and sweat until soft. Add the thyme, then the tomato puree, and cook for 5 minutes before adding the tinned tomatoes and reducing to a sauce. Season with salt, pepper and sugar if needed.
Leave to cool till needed.