BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SPICES BLENDS, SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING
QUICK TOMATO SAUCE (Fondue)
1-2 pounds tomatoes, roasted and put through food mill to puree
1 celery rib, finely chopped
1 shallot, peeled, finely chopped
1-2 garlic cloves, peeled and minced
3 tablespoons olive oil
Split good heirloom or organic plum tomatoes in half. Coat lightly with EVOO. Roast the tomatoes in 250F oven about 2 hours until caramel and aeromatic. Cool. Put through food mill to remove skin and to puree sauce.
In heat saute pan add small amount of EVOO to cover and put in celery and shallots, and then garlic. Cook till tender. Add tomato and bring up to simmer and serve.
For true "Fondue" texture, puree vegetables with the tomatoes so it is completely smooth.TO RECIPES