Try this Tomato Fondue recipe, or contribute your own.
Suggest a better descriptionCook 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 Source: EMERIL LIVE with Emeril Lagasse Adapted from - JULIA CHILDS MENU COOKBOOK by Julia Child From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-11-1997 Recipe by: Julia Child
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 1 | ||
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Calories: 244 | ||
Calories from Fat: 208 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 174.5mg | 6 % | |
Potassium 259.5mg | 7 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8.7g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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