Title: Tomato fondue
 Categories: E.
      Yield: 4 Servings
 
      2 tb Minced shallots or
           Scallions
      2 tb Butter
  2 1/2    Cups, more or less, fresh
           Tomato pulp, chopped
      4 tb Or more drained and seeded
           Canned Italian plum tomatoes
           If
           Needed
           Salt and pepper
           Fresh herbs, such as fresh
           Basil and parsley, or
           Tarragon; or dried herbs
           To taste
           (tarragon, oregano, thyme)
 
  Cook the minced shallots or scallions in butter, in a small frying
  pan or saucepan, for a minute or 2 without browning. Then add the
  tomato and cook over moderately high heat for several minutes until
  juices have exuded and tomato pulp has thickened enough to hold its
  shape lightly in a spoon. Season carefully to taste. Just before
  serving, fold in the herbs.
  
  Recipe from Julia Child's Cookbook, Julia Child's Menu Cookbook