Fondou-ye Gojeh Farangi (فوندوی گوجه فرنگی) — Persian Tomato Fondue

• 1000 gRipe tomatoes (very ripe, preferably Roma or vine-ripened; cored and cut into 2 cm chunks)
• 60 gUnsalted butter (divided)
• 120 gShallot (finely diced (about 2 large shallots))
• 12 gGarlic (minced (about 4 cloves))
• 6 gFine sea salt (plus more to taste (about 1 tsp))
• 1 gBlack pepper (freshly ground (about 1/2 tsp))

Instructions

1. 1

   Prepare the tomatoes for a smooth fondue: core and cut into 2 cm chunks. If you prefer a very silky texture, blend the chopped tomatoes for 10–15 seconds or pass through a food mill; otherwise keep chunky for a rustic finish. Set aside at room temperature while you start the aromatics.

2. 2

   Melt 40 g of the butter in a wide, heavy skillet over medium-low heat (about 150–160°C pan surface). Add the diced shallot and cook 8–10 minutes, stirring often, until fully softened and translucent without browning. Keeping the heat gentle builds sweetness and prevents bitter, browned notes.

3. 3

   Add the minced garlic and cook 45–60 seconds, stirring constantly, until fragrant. Immediately add the tomatoes and 4 g of the salt (about 2/3 tsp). Increase heat to medium and bring to a steady simmer, 5–7 minutes, stirring to dissolve the shallot-garlic mixture into the tomatoes.

4. 4

   Reduce the heat to medium-low and simmer uncovered 25–35 minutes, stirring every 3–4 minutes, until the mixture thickens into a glossy, spoon-coating sauce. You should see slow bubbles and a clear track when you drag a spatula through the pan. If it splatters, lower the heat slightly.

5. 5

   For a velvety fondue, blend the thickened tomatoes with an immersion blender for 20–40 seconds (or transfer carefully to a blender and pulse). Return to low heat and simmer 3–5 minutes to re-thicken. Stir in the remaining 20 g butter until emulsified and shiny.

6. 6

   Season precisely: add the remaining 2 g salt (about 1/3 tsp) and the black pepper, then simmer 2 minutes. Taste and adjust with up to 1 g more salt if needed, depending on tomato sweetness. Serve warm (around 60–70°C) as a dip or side; it thickens as it cools.