* Exported from MasterCook *
Irish Tomato Fondue
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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4 ozs sliced onions
1 clove garlic -- crushed
1 tablespoon extra virgin olive oil
2 lbs very ripe fresh tomatoes -- in Summer, or 2½ tins (x 14oz) of tomatoes in Winter, but peel before using
Salt -- freshly ground pepper and sugar to taste
1 tablespoon fresh herbs -- of any of the following; freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil
Balsamic vinegar -- optional
Heat the oil in a non reactive saucepan. Add the sliced onions and garlic toss until coated, cover and sweat on a gentle heat until soft but not coloured. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added. Slice the fresh tomatoes or tinned and add with all the juice to the onions. Season with salt, freshly ground pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity). Add a generous sprinkling of herbs. Cook uncovered for just 10-20 minutes more, or until the tomato softens. Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour. Tinned tomatoes need to be cooked for longer depending on whether one wants to use the fondue as a vegetable, sauce or filling. Note: A few drops of Balsamic vinegar at the end of cooking greatly enhances the flavour.
Tomato Fondue with Chilli
Add 1 - 2 chopped fresh chilli to the onions when sweating.
Serves 6 approximately
Cuisine:
"Irish"
Source:
"Ballymaloe Cookery School, Ireland"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 57 Calories; 3g Fat (39.1% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 26093 0 0 0
