Tomato Fondue Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Minced shallots or,
Scallions,
2 tbsp: Butter,
2 1/2: Cups, more or less, fresh
Tomato pulp, chopped
4 tbsp: Or more drained and seeded,
Canned Italian plum tomatoes,
If,
Needed,
Salt and pepper,
Fresh herbs, such as fresh
Basil and parsley, or
Tarragon, or dried herbs
To taste,
, tarragon, oregano, thyme
Directions:
Cook the minced shallots or scallions in butter, in a small frying
pan or saucepan, for a minute or 2 without browning. Then add the
tomato and cook over moderately high heat for several minutes until
juices have exuded and tomato pulp has thickened enough to hold its
shape lightly in a spoon. Season carefully to taste. Just before
serving, fold in the herbs.
Recipe from Julia Childs Cookbook, Julia Childs Menu Cookbook
EMERIL LIVE SHOW #EMIA39
Source from luhu.jp
pan or saucepan, for a minute or 2 without browning. Then add the
tomato and cook over moderately high heat for several minutes until
juices have exuded and tomato pulp has thickened enough to hold its
shape lightly in a spoon. Season carefully to taste. Just before
serving, fold in the herbs.
Recipe from Julia Childs Cookbook, Julia Childs Menu Cookbook
EMERIL LIVE SHOW #EMIA39
Source from luhu.jp
Tags
Emeril