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Roasted Tomato Fondue


In this Swiss fondue, the tomatoes cut through the richness of the cheese, and less wine is needed as a result. Roasted tomatoes are used for a fuller flavor. The tomatoes should produce about 500 ml/2 cups tomato purée/paste: if not, add extra volume in the form of canned purée/paste, tomato juice or more wine.


Prepare and Serve the Roasted Tomato Fondue

1. Preheat the oven to 160 degrees Celsius/fan 140 degrees Celsius/325 degrees Fahrenheit/Gas 3.
2. Put the tomatoes cut side up on a baking sheet and sprinkle with the herbs, salt and olive oil. Roast in the preheated oven for one hour. Remove from the oven, let cool, then remove any herb stalks. Transfer the tomatoes to a blender or food processor, together with any juices from the baking sheet. Blend to a purée, adding a little of the wine if the mixture is too thick.
3. Rub the cut side of the garlic around the inside of the fondue pot. Add the tomato purée and wine and bring to the boil on the stovetop. Reduce the heat to a simmer.
4. Put the grated cheese and flour into a bowl and toss with a fork. Gradually add to the simmering tomato broth, stirring constantly, letting each addition melt into the broth before adding the next. Season with pepper.
5. Arrange platters and bowls of the cooked potatoes, cornichons, and pickled onions on the table. Carefully transfer the pot to its tabletop burner. Invite guests to take a share of the potatoes, ladle the hot fondue over the top, then eat with the cornichons and pickled onions.


From Fondue & Raclette: Indulgent Recipes for Melted Cheese, Stock Pots & More By Louise Pickford, Ryland Peters & Small

Photography by Ian Wallace © Ryland Peters & Small 2022

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