Tomato Fondue
Adapted from Michelin-star chef Raymond Blanc's recipe found in his latest cookbook (2025), Simply Raymond Kitchen Garden, you'll delight in how simple it is to make and equally how rich in flavor it is. I have reduced the recipe from a large batch to a single batch for 2-3 healthy servings. The full recipe, compared to my adaptation, is discussed in episode #414 of The Simple Sophisticate.
Ingredients
- 1-2 large tomatoes choose fresh, in-season, sun-kissed for peak flavor goodness
- 1/2 medium sweet or yellow onion (2 shallots would work also)
- 2 cloves garlic
- 2 sprigs basil if you don't have fresh basil, leave it out and the sauce will still taste delicious, but do use them if you have them.
- 6 leaves fresh sage or 2 thyme sprigs
- 2 Tbsp extra virgin olive oil
- 1 pinch sea salt flakes or fleur de sel
- 1 pinch freshly ground pepper
- 2 tbsp tomato purée/tomato paste
- 1/8 cup extra virgin olive oil (the best quality you can find)
Instructions
- Roughly chop the tomato(es), the more you use, the more deeply red the sauce will be. I made this recipe with only one large tomato, and it was perfect, so don't feel you need more for this adapted recipe. Keep the skin, seeds and juice. You will want it all (only remove the stem. Set aside.
- Peel and dice the onion and garlic cloves. Pick your fresh herbs (basil and sage or thyme), whichever you have. Chop and prepare.
- Use a medium skillet (10"), bring to medium heat, and add two tablespoons of olive oil. Add the chopped onion and garlic, season with the salt and pepper, and cook for 6-8 minutes - not until brown(caramelized), but starting to become translucent. We just want to bring out the flavor of the onions - the sweetness - not to color.
- Now, add the tomato purée/paste, and if you want to add more than the 1-2 Tbsp, you absolutely can. Raymond Blanc reminds it brings richness and intensity. Cook the purée for about 1 minute in the sauce, stirring to combine with the onions. Now, add the chopped tomatoes and herbs. Mix to combine and bring (briefly) to a high boil. Once you see the sauce bubble, reduce immediately to the lowest, most gentle heat and simmer for about 10 minutes. If you will be enjoying the sauce immediately, now is the time to prepare your pasta.
- The best part - taste it! If it needs more seasonings (salt or pepper), add that now.
- But, we're not done yet! Take the sauce off the heat, and pour it into a food processor, or if you are going to use a food emulsifier, then into a high-walled saucepan. Purée the sauce - about 3-4 minutes. Now, add that high-quality olive oil (1/8 cup), and pulse until combined.
- At this point, since it is a small portion, you are likely to enjoy it immediately rather than storing it, so put the sauce back in the skillet on the stove, and bring it to a low heat. You can add the cooked pasta of your choice, which you have prepared (you can cook it while the sauce simmers), to the skillet with the sauce and toss to combine. If you are storing this sauce, let it cool, then transfer it to a container for the freezer. To reheat, simply take it out and let it sit out on the counter or in the refrigerator until it defrosts, then put it in a skillet and warm it up.
- Serve and enjoy! Consider adding meatballs or placing chicken parmesan atop the pasta or simply enjoy all on its own. It is that delicious.
