Tomato Fondue

Recipe Ingredients

2 tablespoons	30ml	Minced shallots or scallions
2 tablespoons	30ml	Butter
2 1/2 cups	156g / 5.5oz	Chopped fresh tomato pulp - more or less
4 tablespoons	60ml	Drained, seeded canned Italian plum
		Tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh herbs, such as fresh basil and
		Parsley, or tarragon - to taste
		(or use dried tarragon, oregano, thyme)

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - Adapted from - JULIA CHILD'S MENU COOKBOOK by Julia Child - From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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