Fondue de Tomates — Alain Ducasse
Fondue de Tomates — Alain Ducasse
Ingredients
- 12 ripe vine tomatoes
- 3 garlic cloves
- 1 1/2 sprigs thyme
- 1 1/2 pinches sugar
- 3 tablespoons olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Score the bottom of each tomato with a small "X". Carefully place the tomatoes into boiling water for approximately 10-15 seconds, or until the skins just begin to peel. Immediately transfer the blanched tomatoes to an ice bath to stop the cooking process. Once cooled, peel the skin off all the tomatoes.
⏱️ 10 min
- 2
Cut each peeled tomato into quarters. Using a small spoon, scoop out and discard the seeds and the watery core from each quarter.
⏱️ 10 min
- 3
Thinly slice the 3 garlic cloves. In a bowl, combine the deseeded tomato quarters, sliced garlic, 1 1/2 sprigs of thyme, 1 1/2 pinches of sugar, salt, and pepper. Toss all ingredients together until well combined.
⏱️ 10 min
- 4
Place a large pan on the stovetop and add 3 tablespoons of olive oil. Once the oil is hot, add the tomato mixture to the pan. Sauté for 2 minutes, stirring occasionally.
⏱️ 2 min
- 5
Create a cartouche by folding a piece of parchment paper into a circle that fits snugly inside the pan. Place the cartouche directly on top of the sautéed tomatoes. Transfer the pan to an oven preheated to 150°C. Bake for 2 hours, or until the tomatoes are significantly reduced, dry, and tender, forming a concentrated fondue.
⏱️ 120 min•🌡️ 150
- 6
Carefully remove the cartouche. Pick out and discard the thyme sprigs and garlic cloves from the cooked tomato fondue. The concentrated tomato fondue is now ready to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fondue de Tomates — Alain Ducasse
- 12 ripe vine tomatoes
- 3 garlic cloves
- 1 1/2 sprigs thyme
- 1 1/2 pinches sugar
- 3 tablespoons olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Score the bottom of each tomato with a small "X". Carefully place the tomatoes into boiling water for approximately 10-15 seconds, or until the skins just begin to peel. Immediately transfer the blanched tomatoes to an ice bath to stop the cooking process. Once cooled, peel the skin off all the tomatoes.
⏱️ 10 min - 2
Cut each peeled tomato into quarters. Using a small spoon, scoop out and discard the seeds and the watery core from each quarter.
⏱️ 10 min - 3
Thinly slice the 3 garlic cloves. In a bowl, combine the deseeded tomato quarters, sliced garlic, 1 1/2 sprigs of thyme, 1 1/2 pinches of sugar, salt, and pepper. Toss all ingredients together until well combined.
⏱️ 10 min - 4
Place a large pan on the stovetop and add 3 tablespoons of olive oil. Once the oil is hot, add the tomato mixture to the pan. Sauté for 2 minutes, stirring occasionally.
⏱️ 2 min - 5
Create a cartouche by folding a piece of parchment paper into a circle that fits snugly inside the pan. Place the cartouche directly on top of the sautéed tomatoes. Transfer the pan to an oven preheated to 150°C. Bake for 2 hours, or until the tomatoes are significantly reduced, dry, and tender, forming a concentrated fondue.
⏱️ 120 min•🌡️ 150 - 6
Carefully remove the cartouche. Pick out and discard the thyme sprigs and garlic cloves from the cooked tomato fondue. The concentrated tomato fondue is now ready to serve.
⏱️ 5 min