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Tomato Fondue—a Garnish

Ingredients

Preparation

  1. Sauté 2 tablespoons minced shallots or scallions in 1 tablespoon olive oil or butter, and when tender bring to the boil with 1/4 cup each of chicken stock and dry white French vermouth. When syrupy, blend in 2 cups fresh tomato pulp (see box above), a clove of minced garlic, and a good pinch of tarragon or basil. Simmer 2 to 3 minutes to cook the tomatoes, then correct seasoning and fold in minced parsley.

Julia's Kitchen Wisdom Knopf
TagsVermouthAlcoholBeveragesFrenchEuropeanShallotVegetableCanned TomatoTomatoParsleyHerbs & SpicesGarlicRoot VegetableTarragonSideDinnerVeganVegetarianKetoDairy FreeGluten FreeNut FreeEasyQuickSauteCookbooks
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