- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
1 Hour
Diets 
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.
fondue pot
12 medium ripe tomatoes (about 1 kilogram/ 2 pounds 4 ounces), halved and deseeded
a small bunch of oregano, thyme or marjoram (about 15 grams/1/2 ounce) [cleaned]
1 teaspoon Tuscanini Sea Salt
2 tablespoons Tuscanini Olive Oil
175 milliliters/3/4 cup dry white wine, such as Baron Herzog Chenin Blanc
1 clove garlic, halved
525 grams/1 pound 3 ounces cheese, such as Gruyère or Emmental, or a mixture, grated
1 tablespoon plain/all-purpose flour, such as Glicks
freshly ground Gefen Black Pepper
1 and 1/4 kilograms/2 and 3/4 pounds new potatoes, boiled or roasted
500 grams/1 pound 2 ounces cornichons
500 grams/1 pound 2 ounces baby pickled onions
Preheat the oven to 160 degrees Celsius/fan 140 degrees Celsius/325 degrees Fahrenheit/Gas 3.
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.
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.
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.
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 Purchase on Amazon.
How Would You
Rate this recipe?
Please log in to rate
Reviews