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Tomato-and-Herb Fondue

Photo: Charles Walton IV; Styling: Rebecca Kracke Gordon
Prep time 21 mins
Total time 21 mins
Yield Makes 3 cups

Ingredients

  • FONDUE:
  • 1 tablespoon butter
  • 1/4 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 2 (14.5-oz.) cans fire-roasted tomatoes
  • 1 teaspoon tomato paste
  • 1/2 teaspoon lemon zest
  • 1/4 cup chopped fresh basil
  • SERVE WITH:
  • Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped, cooked chicken tenders; meatballs; tortellini

How to Make It

  1. Melt butter in a large saucepan over medium heat; add onion and garlic, and sauté 3 minutes or until vegetables are tender.

  2. Add tomatoes, tomato paste, and lemon zest, and cook, stirring occasionally, 8 to 10 minutes. Remove from heat, and stir in basil. Transfer to fondue pot; keep warm. Serve with desired accompaniments.