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| CHARRED TOMATO FONDUE |
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| Ingredients |
5 T Extra Virgin Olive Oil
6 each Charred-on-grilled, 4 x 5 Tomatoes, diced
1 each Medium Onion, diced small
3 each Ribs of Celery, diced small
6-10 each Basil Stems
6 each Cloves of Garlic, minced
5 each Bay Leaves
6 oz Tomato Paste
3 c Chicken (or poultry) Stock
2 each Whole Cloves
1/2 c White Wine
1 c Marsala
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| Method |
| In a medium hot 4 quart sauce pan, sauté onions, celery, garlic,
and bay leaves in extra virgin olive oil for 5-6 minutes until
onions turn translucent.
Add tomato paste, cloves, and basil stems.
Sauté, constantly stirring, for 5 minutes.
Then stir in diced charred tomatoes.
Add chicken stock and white wine and bring to a boil.
Stir in Marsala then reduce heat to a simmer for 10 minutes.
Remove from fire, puree smooth, and push through a large
whole china cap.
Cool in ice bath. |
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