This image courtesy of Renee Comet TODD: Tomato fondue is basically just tomatoes stewed slowly with aromatics. It’s not a bad idea to make a big batch, because you can put it on just about anything: sandwiches, fish, chicken, or with vegetables for a quick ratatouille. ELLEN: If we ever had spaghetti squash growing up…
This image courtesy of Renee Comet
TODD: Tomato fondue is basically just tomatoes stewed slowly with aromatics. It’s not a bad idea to make a big batch, because you can put it on just about anything: sandwiches, fish, chicken, or with vegetables for a quick ratatouille.
ELLEN: If we ever had spaghetti squash growing up it was because my mother thought it looked interesting,
brought it home, and then didn’t know what to do with it. At that point it would sit in the fruit drawer of the refrigerator and rot.
TODD: When I saw spaghetti squash for the first time at the Culinary Institute of America, I found it fascinating to rake it and have those noodle-like strands that looked like spaghetti come out of it. It not only looks like pasta, you can treat it similarly–it works so well here with the stewed tomatoes, fresh thyme, and a final sprinkle of Parmesan cheese. It’s rustic, tasty, seasonal, inexpensive, and very easy to prepare. It’s not haute, but it’s still elegant.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Type of Dishvegetable
- 2 medium spaghetti squash (about 3 pounds total), split lengthwise, seeds removed
- 3 tablespoons olive oil
- Freshly ground black pepper
- 2 tablespoons minced garlic
- 1 1/2 cups chopped scallions (1 to 2 bunches)
- 1 teaspoon chopped fresh thyme leaves
- Grated Parmesan cheese for serving (optional)
- 2 medium ripe tomatoes
- 1 yellow onion, finely minced
- 2 small garlic cloves, finely minced
- 1?3 cup V-8 Juice
- 2 tablespoons water
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1?8 teaspoon freshly ground black pepper
Bake the squash. Preheat the oven to 325°F. Line a baking sheet with parchment paper. Rub 1 tablespoon of the oil over the cut surfaces of the squash and then sprinkle with salt and pepper; place cut side down on the prepared baking sheet. Bake the squash until the skin is blistered and the flesh is softened–30 to 40 minutes. Transfer the baking sheet to a wire rack and set aside until the squash is cool enough to handle.
Prep the tomatoes for the fondue. Meanwhile, bring a medium-size pot of water to boiling over high heat. Drop the tomatoes into the water and cook for 1 minute. With a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Use a paring knife to peel the tomatoes; core each one and squeeze out the seeds. Chop the tomatoes.
Make the fondue. Place the tomatoes, onions, and garlic in a medium saucepan. Stir in the juice, water, oil, sugar, salt, and pepper. Cook over low heat, stirring occasionally, until the tomatoes begin to form a soft pulp–for 20 minutes.
Season the squash. With a table fork, “rake” the flesh out of the squash skin into a large bowl. In a saucepan large enough to hold the squash, heat the remaining 2 tablespoons oil with the garlic over medium-low heat. Cook, stirring occasionally, until the garlic is aromatic–about 2 minutes. Add the squash to the pan and stir until coated with the oil and garlic. Stir in the scallions and 1/2 cup of the Tomato Fondue. Cook the squash mixture until heated through–6 to 8 minutes. Taste the squash and add more fondue, salt, or pepper if you wish (reserve the remaining fondue for another use). Serve immediately.
2014 Todd & Ellen Gray
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