Tomato Pizza Fondue
(serves 2-3)
(adapted from Fondue, by Rick Rodgers)
✎ Print Recipe
Ingredients
2 tbsp olive oil
1 onion, chopped finely
1/2 cup tomatoes, chopped, seeds removed
1 garlic clove, minced
Dash of oregano
Dash of basil
1 & 1/2 cups white wine
500g shredded Fontina cheese
2 tbsp shredded Parmesan
1 tbsp cornstarch
Directions
1. Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, stirring and cooking for about 15 minutes until soft. Add the tomatoes, garlic and herbs. Stir while cooking for 1-2 minutes until the garlic is fragrant. Add the wine and bring to a low simmer.
2. Meanwhile, toss the cheeses in a large bowl with the cornstarch.
3. Add the cheeses to the pot, one handful at a time, stirring constantly with a wooden spoon until melted.
4. When the cheese is all melted, transfer the fondue to your fondue pot. Serve with bread pieces.
Oh my. My daughter lives in Switzerland, and her British husband would absolutely love this. I am sending this to her.
ReplyDeleteThat's great Susan! Just a note...it was pretty thick, so maybe let your daughter know to add more wine or less Fontina, depending on how thick they like it! It's so scrumptious!! :)
ReplyDeleteThis looks wonderful. Do you use fresh tomatoes or have you tried this with canned? We don’t have good fresh tomatoes this time of year. This looks like a fun holiday dish to try. Thanks for post many f your r copes. I have tried many and they are so good. Karen
ReplyDeleteHi Karen :) The original recipe calls for sundried tomatoes, but I have an intolerance to tomato skins, so I use my own canned tomatoes that I preserved from the summer. If you don't have fresh tomatoes, I'm sure you can use canned ones. Just make sure you don't use the liquid from the can. I'm glad you like the fondues!!! :)
ReplyDeletei am tomato fan and this is my kind of recipe dear Rain!
ReplyDeleteYes Baili...this is WONDERFUL. It's so delicious, you can add more tomatoes if you want too!
ReplyDelete