Tomato Fondue (Fondue de Tomates)

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1 hour 1 cups Print RecipeEmail Recipe


2 1⁄2poundfresh tomatoes (preferably non-acidic)
5tablespoonunsalted butter
4sprigfresh thyme (or 1/4 teaspoon dried thyme, crumbled)
1⁄8teaspoonground black pepper


Heat large saucepan of water over high heat to boiling. Immerse tomatoes in boiling water for 10 seconds. Remove tomatoes with slotted spoon; rinse under cold running water to cool; drain. Core and peel tomatoes. Cut tomatoes crosswise in half; squeeze firmly into sieve over bowl to remove seeds. Discard seeds; reserve strained tomato liquid. Chop tomato pulp fine.

Melt 2 tablespoons of the butter in medium heavy noncorrosive saucepan over medium-high heat. Add tomato pulp, reserved tomato juice, and the time. Simmer, uncovered, stirring occasionally, until liquid is evaporated and tomatoes a reduced to thick purée, about 30 minutes. Remove thyme sprigs. Stir in salt and pepper; remove from heat. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time, whisking until each piece is incorporated before adding another.

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