Tomato Fondue Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AGED CHEDDAR FONDUE WITH GRILLED TOMATOES, BACON AND ONIONS

Provided by Amy Thielen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15



Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions image

Steps:

  • Heat a grill on medium-high heat.
  • Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
  • Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
  • Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
  • In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
  • Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

1 pint cherry tomatoes
8 ounces slab bacon, cubed
1 large Vidalia onion, cubed
1/2 loaf ciabatta bread (about 8 ounces), cubed
Olive oil, for tossing with skewer ingredients
Salt
Lots of freshly ground black pepper
4 ounces aged Cheddar
6 teaspoons cornstarch
10 ounces Gruyere
2 tablespoons butter
2 cloves garlic, minced
1 cup dry white wine
2 tablespoons sherry wine
Pinch of nutmeg

TOMATO AND MOZZARELLA FONDUE

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7



Tomato and Mozzarella Fondue image

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.

1 bunch fresh basil leaves, cleaned
1 pint bocconcini mozzarella pieces
Quick Tomato Sauce, recipe follows
1 (28-ounce) can whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
Salt and freshly ground black pepper

CHEDDAR TOMATO FONDUE

Categories     Condiment/Spread     Cheese     Tomato     Appetizer     Cocktail Party     Vegetarian     Quick & Easy     Oscars     Cheddar     Winter     Anniversary     Party     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Cheddar Tomato Fondue image

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.

2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)
Accompaniment: cubes of French bread

SAUTEED SEA BASS ON RATATOUILLE, TAPENADE, TOMATO FONDUE

Provided by Food Network

Yield 4 servings

Number Of Ingredients 25



Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue image

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.

4 tablespoons olive oil
1 onion, peeled and diced
1 each red and Yellow bell pepper, seeded and diced
1 small eggplant; peeled, seeded and diced
1 zucchini, peeled, seeded and diced
1 yellow squash, peeled seeded and diced
2 tablespoons diced shallot
2 tablespoons diced garlic
1 tablespoon fresh thyme leaves
Salt and pepper to taste
1 cup diced plum tomatoes, seeded
1 cup mixed country olives, remove the pits
1/ 4 cup capers
2 filets of anchovy, rinsed and patted dry
2 cloves of garlic peeled
1/3 cup olive oil
1 cup olive oil
1 medium red onion, peeled and finely diced
Kosher salt and freshly ground pepper to taste
4 cloves garlic, peeled and chopped
Small pinch of oregano, thyme and bay leaf
16-ounce can italian plum tomatoes, seeds removed
4 seven-ounces center cut swordfish steaks
Herb oil (a blend of a few fresh sprigs thyme, rosemary, and parsley with 2 cloves of minced garlic, Chile pepper and 1/2 cup olive oil)
Salt and pepper

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE

Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.

Provided by Melissa Clark

Categories     quick, appetizer

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 10



Baked Stuffed Tomatoes With Goat Cheese Fondue image

Steps:

  • Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
  • To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
  • Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 352 milligrams, Sugar 4 grams, TransFat 0 grams

2 to 3 large firm tomatoes, or 4 to 6 small firm ones
Kosher salt
3 tablespoons mascarpone
3 tablespoons goat cheese, at room temperature
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
2 anchovies, finely chopped
1/4 cup panko or other coarse bread crumbs
Freshly ground black pepper, to taste

TOMATO CHEESE FONDUE

This fondue is like no other fondue recipe I have seen, my mom made it since I was a kid and we love it. Only 4 easy ingredients, tomato juice, onion soup mix, lemon juice and sharp cheddar cheese and 2 steps.

Provided by Margie99

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4



Tomato Cheese Fondue image

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.

1 cup tomato juice
1 tablespoon lemon juice
1 (1 1/4 ounce) envelope onion soup mix
4 cups shredded sharp cheddar cheese

TOMATO AND CHEESE SWISS FONDUE

Make and share this Tomato and Cheese Swiss Fondue recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 40m

Yield 6-7 serving(s)

Number Of Ingredients 14



Tomato and Cheese Swiss Fondue image

Steps:

  • In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
  • Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
  • Add cheese, a small amount at a time stirring constantly until cheese is melted.
  • Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
  • Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
  • For Vegetarian omit ham or any meat tortellini for serving.

Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 15.3, Cholesterol 87.5, Sodium 1040, Carbohydrate 60.5, Fiber 3.4, Sugar 5, Protein 31.3

1 3/4 cups tomato juice
2 garlic cloves
16 ounces swiss cheese (4 cups) or 16 ounces gruyere cheese, shredded (4 cups)
1/4 cup tomato juice
3 tablespoons cornstarch
1/2 teaspoon Worcestershire sauce (Use vegetarian Worcestershire to make this recipe vegetarian.)
3/4 teaspoon salt
1/2 teaspoon dried basil or 1 1/2 teaspoons fresh basil
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1/2 loaf French bread or 1/2 loaf focaccia bread, cubed
2 small red potatoes, steamed & quartered (cooked) or 12 ounces diced ham (cooked)
9 ounces tortellini, prepared (spinach, cheese, mushroom, whatever kind you like)

More about "tomato fondue recipes"

LE GRUYèRE AOP AND TOMATO FONDUE WITH PESTO …
Web Dec 5, 2019 Ingredients Metric Imperial Gruyère and tomato fondue 2 garlic cloves 400g of passata 100ml of white wine 350g of Gruyère, …
From greatbritishchefs.com
Category Main
Total Time 45 mins
Estimated Reading Time 2 mins


BEST TOMATO FONDUE RECIPE - HOW TO MAKE FONDUE …
Web Feb 15, 2011 1 tablespoon Salt 1/2 tablespoon Pepper Directions Heat the pan to medium heat. Add olive oil, onions, and celery. Cook until soft …
From food52.com
Reviews 2
Servings 8
Cuisine American
Category Appetizer


TOMATO FONDUE | TRADITIONAL DIPPING SAUCE FROM CANTON OF VALAIS ...
Web It is native to the Valais region and consists of tomatoes or tomato paste, white wine, garlic, butter, shallots, and grated cheeses such as Gruyère and Emmental. Traditionally, …
From tasteatlas.com


10-MINUTE SUNDRIED TOMATO AND ROSEMARY FONDUE …
Web Dec 11, 2015 Heat the oil in a medium saucepan over medium heat. Add the garlic and cook 30 seconds, stirring constantly. Add the milk and cream cheese, whisk until smooth, and then whisk in the mozzarella shreds. …
From anediblemosaic.com


TOMATO FONDUE - CHEF JOBS, RECIPES, SUPPLIERS AND NETWORKING
Web Feb 1, 2014 Heat the olive oil, add the shallots and garlic, and sweat until soft. Add the thyme, then the tomato puree, and cook for 5 minutes before adding the tinned …
From thestaffcanteen.com


SOUS VIDE GOAT LEG RECIPE WITH TOMATO FONDUE - GREAT BRITISH CHEFS
Web Imperial Spiced goat 1 goat leg, about 800g 1 tsp five-spice powder 1 tsp ras el hanout 1 tsp ground turmeric 1 tsp cumin seeds 1 onion, cut into quarters 1 bay leaf 200ml of chicken …
From greatbritishchefs.com


CHEESE FONDUE - CULINARY HILL
Web Oct 12, 2023 Recipe tips and variations. Yield: This recipe makes about 8 servings, 4 ounces each (more or fewer servings depending on what else you serve at the same …
From culinaryhill.com


CHEDDAR TOMATO FONDUE : RECIPES - COOKING CHANNEL RECIPE
Web Directions. 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 …
From cookingchanneltv.com


TOMATO FONDUE | COOKSTR.COM
Web 2 tablespoons extra virgin olive oil 1 medium (4oz) , sliced clove, crushed 8 medium (2lb) very ripe , peeled, in summer, or 2½ × 14oz cans , freshly ground black pepper, and sugar to taste 1 tablespoon any of the …
From cookstr.com


TOMATO BASIL FONDUE RECIPE
Web Mar 27, 2019 Melt butter in medium saucepan over medium heat. Add onion and cook until softened; add garlic and cook 1-2 minutes until fragrant. Stir in tomato and wine and bring to boil. Add Mozzarella and...
From farmanddairy.com


CHEESE AND TOMATO FONDUE - MOMS WHO THINK
Web Sep 14, 2023 This cheese and tomato fondue recipe calls for three small tomatoes. Italian plum tomatoes would be excellent in this case. Plum tomatoes, such as Roma, have fewer seeds and less juice to dilute the …
From momswhothink.com


WILD STRIPED BASS WITH TOMATO FONDUE RECIPE - MICHEL …
Web Jul 18, 2022 Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper. In a deep...
From foodandwine.com


TOMATO FONDUE - RECIPES | FOOBY.CH
Web 1 tbsp olive oil 3 garlic cloves, pressed 3 dl tomato juice 2 tbsp tomato puree 800 g fondue cheese mix ¼ tsp thyme leaf 2 tsp Maizena cornflour 1 dl red wine (Valais) 1 tbsp grappa salt and pepper to taste To serve 1 kg …
From fooby.ch


TOMATO FONDUE : RECIPES : COOKING CHANNEL RECIPE | COOKING …
Web 2 1/2 cups, more or less, fresh tomato pulp, chopped. 4 tablespoons or more drained and seeded canned Italian plum tomatoes, if needed. Salt and pepper. Fresh herbs, such as …
From cookingchanneltv.com


ROASTED TOMATO SOUP (5 INGREDIENTS!) - WHOLESOME YUM
Web Oct 9, 2023 Allow to cool a bit. Blend until smooth. Transfer the tomatoes, garlic, and juices from the baking sheet into a blender or food processor. Add fresh basil and puree …
From wholesomeyum.com


VALAIS TOMATO FONDUE - RECIPES | FOOBY.CH
Web 1 tbsp olive oil 3 garlic cloves 3 dl tomato juice 2 tbsp tomato puree 1 pinch sugar 700 g raclette cheese ¼ tsp thyme Fondue 2 tsp Maizena cornflour 1 dl red wine (Valais) 1 tbsp grappa salt and pepper to taste To serve 1 kg …
From fooby.ch


TOMATO FONDUE - HELVETIC KITCHEN
Web Feb 22, 2018 Classic fondue...with tomatoes.
From helvetickitchen.com


Related Search