by Jimmy Cocktail
14. January 2011 08:34
This recipe uses the Roasted Tomatoes and the Roasted Shallots from previous posts. It can be made up to a week in advance and besides being used in GPMMFM it can also be used to top steaks and fish. When storing in the refrigerator, pour a thin layer of olive oil on the top to help keep it from drying out. Reheat before serving.
By the way, this is a fondue in the way that fondue means “melted”. In this case, the tomatoes and shallots appear to have melted together in this savory condiment.
Roasted Tomato and Shallot Fondue
12 oven roasted shallots
24 oven roasted plum tomatoes
2 Tbs balsamic vinegar
2 bay leaves
2 sprigs fresh thyme
salt and fresh ground pepper to taste
Preheat the oven to 350 degrees F. Coarsely chop the shallots and tomatoes. combine in a medium sized bowl. Add the vinegar and the salt and pepper. Mix thoroughly and place in a glass baking dish about 2 inches deep. pres the bay leaves and thyme sprigs into the mixture. Bake uncovered for about 15 minutes or until slightly thickened. Stir occasionally to keep a crust from forming. Remove from the oven and discard the bay leaves and thyme sprigs.
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