Tomato Fondue from The Cooking of South West France by Paula Wolfert
Pot-au-feu is a spectacular winter dish, and a highly seasoned thick tomato sauce like this one is a very popular accompaniment; it rounds out the flavor of boiled meats and blends well with the us...
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Ingredients
- 2 cups seeded, cubed plum tomatoes (there is no need to peel tomatoes; the sauce will be strained after cooking)
- Pinch of sugar
- ½ cup chopped onion
- 2 tablespoons extra virgin olive oil
- Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, and 1 small imported bay leaf, tied together with string
- 1 garlic clove, halved
- 1½ cups stock or liquid from the pot-au-feu
- Salt
- freshly ground pepper
- Cayenne
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