Tomato fondue

2021/04/09 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).

6 minutes walk from Sendai City Subway "Tozai Line" [Aoba-dori Ichibancho Station] toward Sendai High Court (southwest direction).


Along Gobashi-dori, Ichibancho.

A French bistro on the first floor with the French flag, opposite Mitsuhara-san.


French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato




I will do my best to help you today as well.


We hope that you will feel that this encounter is a very valuable and meaningful encounter.


Please stay with us until the end.


Authentic French at home today!

Introducing the sauce of simple French cuisine.

Today I would like to introduce the basic sauce "Tomato Fondue" that can be used for various dishes and can be arranged.

Tomato fondue is a sauce that has the moderate acidity of tomatoes and the sweetness of vegetables.

A versatile sauce that can be used as a gratin sauce with grilled chicken, pasta sauce, and cheese. Please, try it!


《Tomato fondue》


・ Ripe tomatoes ……… 4 large

・ Garlic ……… 1/2 piece

・ Onions ……… 1/2 pieces

・ Dice cut tomato (canned) ………… 90g

・ Pure olive oil ……… 50ml

・ Bouquet garni ……… 1 bundle

(A bundle of herbs such as thyme, bay leaf, rosemary, parsley stem, etc.)

・ Salt, pepper ……… Each appropriate amount

[How to make]

①. Prepare the vegetables. Finely chop the onions and garlic. Ripe tomatoes are boiled and then coarsely chopped.

* How to boil water ⇒⇒ [First, prepare ice water in a bowl and boiling water in a pot. Cut out the tomato calyx with a petty knife and put it in boiling water. (It takes enough hot water to cover the tomatoes.) After a few tens of seconds, the skin of the hollowed out part of the calyx will turn up a little. At that time, pull the tomatoes out of the hot water and immediately soak them in ice water. Then peel the tomatoes by hand. Cut the boiled tomatoes in half and pry out the seeds with a teaspoon. Remove the seeds and chop them roughly. ]

②. Put pure olive oil and chopped garlic in a pan and heat over low heat. (Note that if the garlic is charred, it will be bitter.) When the garlic turns golden brown and the scent comes out, add chopped onions. Lightly sprinkle with salt and fry on low heat until the onions become transparent and sweet.

③. Add the canned dice-cut tomatoes and the coarsely chopped tomatoes from ① to the pan of ② and stir-fry.

④. Put the bouquet garni in ③ and bring it to a boil over medium heat. After boiling, reduce the heat to low and simmer for about 15 minutes. On the way, boil down while stirring so that the bottom of the pot does not burn.

⑤. Finally, add salt and pepper to taste and finish.


When the sauce has cooled, transfer it to a container and store it in the refrigerator for about a week.


By the way, I would like to introduce another simple sauce.

《Herbal oil sauce》

A simple sauce that simply mixes chopped herbs and olive oil.

It can be used as a marinated seafood sauce, as a roast pork sauce, or as a pasta sauce, so please try this as well!


・ Herbs ……… 100g

(Parsley, sweet basil, mint, esdragon, etc., if you like)

・ Extra virgin olive oil ……… 100ml

・ Salt, pepper ……… Each appropriate amount

[How to make]

①. Mix all herbs and extra virgin olive oil in a blender and season with salt and pepper.

* As you like the taste, add nuts such as walnuts and peanuts, or grated cheese to add richness.


That's all for today!

Thank you for reading to the end today (^_^)


See you next time on La Fleur de Cerisier's blog! (o ^^ o)


Au voir

À bientôt



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Speaking of French in Sendai, La Fleur de Cerisier


[La fleur de cerisier]

Means "cherry blossom" in French.


We hope that it will take root in this city like a cherry blossom and become a shop loved by everyone.


We hope that you will find a store that is useful to you.



La Fleur de Cerisier

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato