Thursday, November 19, 2009

Tomato and Herb Fondue

Yield: Makes 3 cups

1 tablespoon butter
1/4 cup chopped sweet onion
2 garlic cloves, minced
2 (14.5-oz.) cans fire-roasted tomatoes
1 teaspoon tomato paste
1/2 teaspoon lemon zest
1/4 cup chopped fresh basil

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped, cooked chicken tenders; meatballs; tortellini
1. Melt butter in a large saucepan over medium heat; add onion and garlic, and sauté 3 minutes or until vegetables are tender.

2. Add tomatoes, tomato paste, and lemon zest, and cook, stirring occasionally, 8 to 10 minutes. Remove from heat, and stir in basil. Transfer to fondue pot; keep warm. Serve with desired accompaniments.

Southern Living, NOVEMBER 2009

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