Tomato Fondue Recipes

LE GRUYèRE AOP AND TOMATO FONDUE WITH PESTO CHEESE STRAWS

Steps:

• Begin by making the cheese straws. Preheat an oven to 180°C/gas mark 4. Cut the pastry sheet in half and spread the pesto over one half. Grate over the Gruyère then carefully top with the other half of the pastry
• Use a large knife to slice the pastry lengthways into 1cm strips. Take each strip and twist from both ends to create the straws. This is much easier to do with the pastry is cold, so place back in the fridge for 20 minutes if they become too soft to work with
• Place on a greaseproof lined tray and bake for around 20 minutes, or until the straws are nice and crisp. Leave to cool then store in an airtight container until ready to serve
• For the fondue, roughly grate the garlic cloves then rub around the inside of the fondue pot. Pour in the passata and white wine and light the burner underneath. If you don't have a fondue pot, you can cook this in a saucepan over a low heat
• Once the passata comes to the boil, add a handful of cheese. Once melted, add the next handful and repeat until all melted
• Add the cornflour paste to thicken slightly along with the dried herbs. Taste and season with salt and pepper
• Keep on a low heat whilst you dip in the cheese straws plus any chunks of fresh bread or vegetables you'd like to use

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.

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.

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.