What step follows sweating shallots and garlic in the Tomato Fondue method?

In the Tomato Fondue method, after sweating shallots and garlic, the next step is to cover the mixture with a cartouche. This process involves placing a piece of parchment paper over the contents in the pot, which helps to trap steam and keep moisture in, ensuring the shallots and garlic continue to soften and develop their flavors without browning. The cartouche serves to create an insulated environment that allows the ingredients to cook gently and evenly, promoting a harmonious blend of flavors.

Covering with a cartouche is particularly important in the Tomato Fondue preparation, as it helps in maintaining the right texture and moisture level in the fondue, paving the way for the subsequent steps, such as adding tomatoes or other ingredients. This step is key to achieving a rich, flavorful base for the sauce, which is fundamental for the overall dish.