Name: Tomato Fondue
Ingredients: 3 c Chopped fresh; ripe tomatoes (skinned); 2 tb Minced onion (Or use shallots) (up to 3); 2 tb Butter.; Minced garlic; Salt; Pepper; Herbs to taste; such as basil, oregano, thyme, etc.

The seed contains the pattern for the plant that grows. All the genetic code for an entire oak tree is contained inside the kernel of the acorn. Likewise, our resurrection bodies will bear a resemblance to the body that is buried – but with a far greater glory. We will be ourselves, only perfect. And the decomposition of the earthly will only facilitate the remaking of a glorified resurrection body – with none of the flaws of the old, but with all that is necessary for a perfect existence in heaven.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3	c	Chopped fresh; ripe tomatoes (skinned)
2	tb	Minced onion (Or use shallots) (up to 3)
2	tb	Butter.
		Minced garlic
		Salt
		Pepper
		Herbs to taste; such as basil, oregano, thyme, etc.

INSTRUCTIONS

1. My favorite tomato thing to freeze is what Marian Morash (THE VICTORY
GARDEN COOKBOOK) calls Tomato Fondue or Tomato Coulis. I make it in big
batches and freeze in 1 pint portions and it brings just a delicious taste
of lovely fresh tomatoes all winter long. I use it for many things, but my
favorite use, other than for pastas, is as a light sauce for stuffed bell
peppers. Much better, and tastier than the heavier pasta-style sauces
usually used. It's also good on scrambled (or otherwise cooked) eggs, baked
potatoes, etc.
Chop enough fresh, ripe tomato pulp (skinned) to make three cups pulp.
Saute 2-3 Tbsp. minced onion in 2 Tbsp. butter. (Or use shallots.) Add some
minced garlic and then add tomatoes. Cook over medium-high heat for 4-5
minutes to evaporate the juices and thicken the sauce. Season with salt,
pepper, and herbs to taste, such as basil, oregano, thyme, etc. For
freezing, though, I leave the herbs out until sauce is thawed and reheated
for serving. Freeze in tightly sealed containers, filled up to 1-inch
expanding space.
Posted to KitMailbox Digest  by KrisE56749@aol.com on Aug 18, 1997

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