Best Tomato Fondue Recipes

CHEESE AND TOMATO FONDUE

Steps:

• In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
• Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

TOMATO CHEDDAR FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside. , In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted., Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp.

TOMATO CHEESE FONDUE

Steps:

• Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
• Add the shredded cheese one handful at a time, melting between each handful.
• When it is all melted you are done.
• We always use bread but you could use veggies or meat.
• It can be a bit salty so I think that is why bread works best.
• Also if you use a brand name onion soup mix I think its less likely to be too salty.

CHEDDAR TOMATO FONDUE

Steps:

• Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.

CRISPY SEARED SNAPPER OVER PICKLED ONIONS WITH TOMATO-BACON FONDUE, YELLOW TOMATO COULIS AND MALANGA TUMBLEWEED

Steps:

• Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.
• Fondue: Preheat the oven to 300 degrees F.
• Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.
• Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.
• Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.
• Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.
• Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.

TOMATO, BASIL, AND GOUDA CHEESE FONDUE

Steps:

• Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes.
• Stir tomato and basil into melted cheese. Serve fondue with baguette slices.

TOMATO FONDUE

Steps:

• Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

TOMATO FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a small fondue pot or a 1-1/2-qt. slow cooker; discard garlic and set fondue pot aside. , In a small saucepan, combine the tomato soup, mustard and Worcestershire sauce; heat through. Stir in cheese until melted. Stir in milk; heat through. , Transfer to prepared fondue pot and keep warm. Serve with hot dogs and bread cubes.

SAUTEED SEA BASS ON RATATOUILLE, TAPENADE, TOMATO FONDUE

Steps:

• Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve.;
• Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve;
• Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve.
• Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove.
• To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue.

CHEDDAR TOMATO FONDUE

Steps:

• Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
• Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute.
• Discard garlic.
• Add Cheddar by handfuls, stirring until completely melted.
• Serve in a fondue pot set over a flame.

THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY

Steps:

• In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.

SWISS CHEESE AND TOMATO FONDUE

Steps:

• Rub the bottom and sides of fondue pot with the cut garlic Place cheese, 1 cup of the wine, tomato sauce, salt and pepper in the pot Cook over medium heat, stirring constantly, until the cheese is melted Remove from the heat In a small bowl, make a smooth paste of cornstarch and remaining wine Using a wire whisk, mix the cornstarch mix with the cheese mix Return to medium heat and cook, stirring constantly for 2-3 minutes or until creamy Cut bread into 1 inch cubes and set fondue over low flame or candle warmer

TOMATO CHEDDAR FONDUE

Steps:

• Place cheese in 1 ½ quart slow cooker; cover and cook until cheese is melted, about 30 minutes.
• Mix in remaining ingredients; cover and cook until hot, about 90 minutes.

TOMATO AND MOZZARELLA FONDUE

Steps:

• Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!;
• Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
• Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.

TOMATO FONDUE

Steps:

• Rub inside of fondue pot with garlic. Dissolve cornstarch in kirsch; set aside. Pour wine into pot and bring to a simmer over medium heat. Stir in tomatoes, puree, paprika, nutmeg, and pepper. Add cheeses; stir to combine. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture and continue to stir until thickened and creamy. Serve immediately with desired accompaniments.

SWISS AND SUN-DRIED TOMATO FONDUE

Steps:

• Toss cheese with flour; set aside.
• Mix wine and tomatoes in medium saucepan; bring just to boil on medium heat. Reduce heat to low. Gradually add cheese mixture, stirring constantly and allowing cheese to melt before adding more cheese.
• Bring just to boil, stirring constantly. Stir in brandy, nutmeg and pepper. Transfer to small heat-proof bowl or fondue pot placed over warming burner to serve. Serve as a dip with breadsticks.

PEPPER AND TOMATO FONDUE

Steps:

• Prepare a bowl of boiling water and one of iced water for the tomatoes.