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AZ's Spicy Tomato Fondue

Makes about 1 cup

Patricia Yeo, executive chef at AZ, says leftover puree lasts about a week, refrigerated.

1 T. canola oil
5 shallots, peeled and sliced
2 cloves garlic, chopped
1 C. fresh or canned tomato, seeded, drained and chopped
4 T. extra-virgin olive oil
2 chipotle chilies in adobo sauce
1 T. sherry vinegar
sugar and salt, to taste

Heat oil in a saucepan over medium high heat, add shallots and garlic and cook until caramelized. When shallots and garlic are golden, add the tomato pulp and cook until most of the liquid has evaporated. Whisk in olive oil, chilies and vinegar. Add sugar and salt to taste.
 

    
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