Tomato Fondue

Menu Part


1 Clove Chopped Garlic
1 Teaspoon Chopped Shallots
1 Each Chopped Sage, Leaf
2 Tablespoons White Wine
1 Each Diced Tomato Concasse
1 Tablespoon Salted Butter
To Taste Sea Salt
To Taste Fresh Ground Black Pepper


  1. Warm olive oil in a sauté pan to medium high heat, add shallots, garlic and sage. Deglaze with white wine and reduce by half. Add tomato and cook on low for 5 minutes. Mount with butter and season to taste.

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