Free recipe: Our Tomato Fondue

Many people have asked if they can see one of our recipes and so we’ve decided to give one of our Brilliant Bases, our Tomato Fondue away for free. If you decide to become a member, the layout of our recipes is much different, but this will give you a general idea of how they work.

Our Brilliant Bases form the building blocks of many of our other recipes, make these on a weekend and keep them in the fridge for 10-15 days to spin out other recipes. Options from the Tomato Fondue are endless – use it on its own stirred through pasta or stir-friend courgette strips, turn it into a Bolognese or a chilli, or even use as a pizza topping…. you can find more of these out if you decide to sign up. You can do that here and get your first 30 days for free.

Nutrition

• Vegan
• Gluten free
• Dairy free

Makes around 20 x 100g servings

Nutrition per 100g

• 71 kcal
• 4g fats
• 8g carbs
• 1g protein

Ingredients

• 150g carrots skin on washed
• 150g onions peeled
• 100g celery sticks washed
• 50g garlic cloves
• 4 x 400g tins polpa pomadoro tomatoes or chopped tomatoes
• 100ml olive oil
• 75ml honey (local if possible)
• 75ml red wine vinegar
• 25g thinly sliced basil leaves
• 25g chopped rosemary, oregano or thyme
• 10 fennel seeds crushed
• 15g salt
• 5g black pepper
• 4 bay leaves

Method

A great tomato sauce is the base of many different dishes from many different cuisines: Bolognese, chilli con carne, moussaka, even a ketchup. Our version is packed with vitamins and minerals; use organic vegetables if you want to elevate the quality even further.

Uses are manifold: check out our courgetti Bolognese recipe, reduce with a little more vinegar and maple syrup to form a ketchup, layer with eggplants and Parmesan cheese for parmigiana di melanzane or simply stir through some pasta for the quickest meal going.

Over the months, we’ll show you more and more uses for this Brilliant Base.

1. Mince or very fine chop carrots, celery, onions and garlic
2. Add to a pan with the olive oil and cook on low heat for 15 minutes stirring occasionally
3. Add the honey and vinegar and cook for a further 5 mins
4. Add all other ingredients, except basil, fold in and cover the pan. Cook low ’n’ slow for 3-4 hours. Stirring occasionally
5. Once ‘melted’ together, add the basil stir in and allow to cool
6. Divide into 500ml portions, store in the fridge or freezer and use in different recipes