Tomato Fondue: A Savory, Tangy, And Versatile Dish

Tomato fondue is a twist on the traditional Swiss cheese fondue. It involves adding tomatoes to the mix and using bread, vegetables, or cheese straws for dipping. The recipe varies slightly, with some preferring chunks of tomatoes and some using purée. The type of wine used also differs, with some recipes calling for red wine and others for white wine. However, all recipes seem to agree that tomato fondue can be aggressively flavoured with garlic and herbs. This dish can be served as a vegetable or sauce for pasta, filling for an omelette, or topping for pizza. It is also a great party dish.

Tomato Fondue Recipe

Tomato fondue is a twist on the traditional Swiss cheese fondue, with the addition of unctuous tomatoes into the mix. It is a great party dish and pairs well with Italian or French bread squares.

Ingredients:

• 400 g tomatoes, puréed or 6 cups diced tomatoes
• 600 g hard cheese, grated (Gruyère, Vacherin Fribourgeois, or Emmental)
• Fresh or dried herbs of your choosing (co: 0,2,4>basil, oregano, thyme, parsley, mint, lemon balm, or marjoram)
• 1 clove of garlic, crushed or 1 tablespoon of garlic, minced
• Bread (or boiled potatoes) for dipping
• Olive oil
• Yellow onion, sliced
• Celery, small diced
• Cumin
• Red pepper flakes
• Orange zest

Optional Ingredients:

• Wine (red or white)
• Cornstarch
• Nutmeg
• Shallots or scallions
• Butter
• Canned Italian plum tomatoes
• Bay leaf
• Balsamic vinegar
• Sugar

Instructions:

• Set up your fondue stand and ensure you have enough fuel for your heating element. If you don't have a fondue pot, you can use a saucepan.
• Prepare your garlic by either crushing or mincing it. Rub the inside of your fondue pot or saucepan with the garlic. Leave the slices of garlic in the pot.
• If you are using puréed tomatoes, add them to the pot now. If you are using diced tomatoes, heat some olive oil in the pot and add the onions and celery. Cook until soft and transparent, and then add the garlic and any spices or seasonings (cumin, red pepper flakes, and bay leaf).
• Add your tomatoes and reduce the heat to a simmer. If using puréed tomatoes, pour them in and light the burner underneath. Bring the tomatoes to a boil. If using diced tomatoes, add the orange zest and cook until the tomatoes have reduced by 1/3 their original volume.
• If you are using wine, add it now. For a stronger flavour, red wine is preferred.
• Slowly add your grated cheese. If using puréed tomatoes, add a handful of cheese at a time, waiting until it melts before adding the next handful. Repeat until all the cheese has melted.
• If using cornstarch, mix it with water and add it to the fondue to thicken the mixture.
• Add your herbs and any additional seasonings (salt, pepper, nutmeg, and/or sugar) to taste. Fresh herbs are preferred, but dried herbs can also be used.
• Keep stirring until the mixture is bubbling.
• Serve with bread or boiled potatoes for dipping.

Enjoy your homemade tomato fondue!

How to Make Tomato Fondue

Tomato fondue is a delicious twist on the traditional Swiss cheese fondue. It's perfect as a party dish or as a summer treat when tomatoes are in abundance. You can use fresh or tinned tomatoes, and serve it with bread, boiled potatoes, or vegetables for dipping. Here's how to make this mouth-watering dish:

Ingredients:

• 400 g of tomatoes, puréed or diced
• 600 g of hard cheese, grated (Gruyère, Vacherin Fribourgeois, or a mix of Swiss cheeses)
• Fresh or dried herbs (basil, oregano, thyme, parsley, mint, lemon balm, or marjoram)
• 1-2 cloves of garlic, crushed or minced
• Olive oil
• Salt and pepper to taste
• Optional: nutmeg, red pepper flakes, cumin, orange zest, sugar, cornstarch, wine, or balsamic vinegar

Instructions:

Start by preparing your garlic. Crush or mince the garlic cloves and use them to rub the inside of your fondue pot or saucepan. If you like, you can leave the slices of garlic in the pot for extra flavour.

Next, heat some olive oil in the pot or pan over medium heat. Add your choice of aromatics, such as sliced onions, shallots, or celery, and cook until soft. Then, add the garlic and any spices or seasonings, such as cumin, red pepper flakes, or bay leaf, and cook for another 30 seconds.

Now, it's time for the tomatoes! Add your puréed or diced tomatoes and reduce the heat to a simmer. If using puréed tomatoes, you can add some tomato passata or canned tomatoes for extra flavour. If you're using fresh tomatoes, it's best to peel them first. Cook until the mixture has reduced by about a third, or until the tomatoes have softened, stirring occasionally from the bottom.

Once your tomatoes are cooked, it's time to add the cheese. If using a fondue pot, light the burner underneath and bring the tomato mixture to a boil. Add the cheese a little at a time, allowing each handful to melt before adding the next. If using a saucepan, keep the heat low and slow while adding the cheese.

To finish, add your chosen herbs and season with salt and pepper to taste. You can also add a pinch of nutmeg or a few drops of balsamic vinegar for extra flavour. If you're using cornstarch, mix it with a small amount of water to create a paste, then add it to the fondue to thicken it slightly.

Keep your tomato fondue on a low heat while serving, and enjoy dipping your bread, potatoes, or vegetables!

Tips:

• If you want to make it extra special, serve your tomato fondue with pesto cheese straws or sourdough bread.
• For a more indulgent fondue, add some white wine to the mixture after adding the tomatoes.
• If you're using tinned tomatoes, be sure to add plenty of sugar to balance their high acidity.

What to Serve with Tomato Fondue

Tomato fondue is a twist on the traditional cheese fondue, with the addition of tomatoes and other ingredients such as garlic and herbs. It is said to be lighter than the classic cheese fondue and is often served with bread for dipping.

Tomato fondue is a versatile dish that can be served in various ways and paired with a variety of side dishes and accompaniments. Here are some ideas on what to serve with tomato fondue:

Bread

The most common accompaniment to tomato fondue is bread. You can serve it with French bread, sourdough, bagels, pumpernickel, or crostini. Bread provides the perfect base for dipping into the fondue, with its crusty exterior and airy interior.

Vegetables

You can also dip vegetables into your tomato fondue. Try broccoli florets, baby carrots, sugar snap peas, or cherry tomatoes for a refreshing contrast to the rich fondue.

Meats

Cured meats such as prosciutto, salami, and pepperoni are a great savoury addition to your tomato fondue spread. You can also offer cooked meats like Italian sausage, bratwurst, chicken, or steak for a heartier option.

Seafood

For a unique twist, pair your tomato fondue with seafood. Boiled shrimp is a light and elegant option to dip into the fondue.

Salads

To balance out the richness of the fondue, serve it with a side salad. A cherry tomato salad with roasted lemons, a fennel and celery salad, or a Brussels sprouts salad would all make excellent choices.

Other Dippers

For added texture and flavour, provide a variety of other dippers such as pretzels, croutons, bagel chips, tortilla chips, or toasted ravioli.

With these suggestions, you can create a delicious and memorable tomato fondue experience, perfect for a cozy gathering or a fun-filled party.

Tomato Fondue as a Convertible Sauce

Tomato fondue is a versatile dish that can be used in a variety of ways, making it a "convertible sauce". The base of the fondue typically consists of tomatoes, onions, garlic, and various herbs and spices. From there, you can add different ingredients or serve it with different dishes to create a range of flavours and textures.

One way to use tomato fondue is as a vegetable dish. In this case, you would cook the tomatoes for a shorter period of time to preserve their fresh flavour and texture. This option is perfect for those who want to enjoy the natural taste of tomatoes while still benefiting from the fondue's spices and herbs.

Alternatively, you can use the same fondue as a sauce for pasta. To do this, simply cook the tomatoes for a longer period, reducing the sauce by about a third. This thickens the sauce and creates a heartier texture that clings beautifully to pasta.

If you're looking for a more indulgent option, try using the tomato fondue as a filling for an omelette. The soft texture of the eggs pairs wonderfully with the slightly chunky fondue, creating a satisfying bite. You can also sprinkle some cheese on top of the omelette for an extra layer of flavour.

For those who enjoy pizza, tomato fondue can be used as a topping. Its thick consistency means it won't make the pizza base soggy, and the addition of herbs and spices enhances the overall flavour of the pizza. You can also add other toppings of your choice to create a unique and mouthwatering combination.

Finally, tomato fondue can be served as a dip with bread or vegetables. This option allows you to enjoy the fresh taste of the tomatoes along with the fondue's spices and herbs. It's a great choice for entertaining, as it's sure to please a variety of palates.

The History of Tomato Fondue

Tomato fondue is a dish with roots in Switzerland, specifically in the region of Wallis (or Valais). It is a twist on the traditional Swiss cheese fondue, which typically consists of only cheese and bread. The addition of tomatoes to the fondue pot may seem unusual to some, but it is a common practice in this region and offers a delicious and unique flavour profile.

The traditional Swiss cheese fondue is a well-known and beloved dish in Switzerland, but the exact origins of the tomato variation are a bit murky. It is said that an old Swiss cookbook from the Jowa Cookbook series, published in the 1980s, featured a recipe for "Rassiges Tomatenfondue." This recipe likely inspired home cooks and chefs alike to experiment with adding tomatoes to their fondue, creating a new twist on a classic dish.

Over time, the recipe for tomato fondue has evolved and taken on different forms. Some recipes call for chunks of fresh tomatoes, while others use tomato puree or passata. The type of wine used can also vary, with some preferring red wine for its extra flavour, while others opt for white wine. However, one constant in most recipes is the aggressive use of garlic and herbs, which enhance the flavour of the fondue.

The process of making tomato fondue typically involves rubbing the inside of the fondue pot with garlic, adding tomato puree or passata, and then heating the mixture over a medium-high flame. Once bubbling, grated cheese is slowly added and melted into the tomato base. Cornstarch or cornflour is often used to thicken the mixture, along with dried or fresh herbs. The fondue is then seasoned with salt and pepper to taste, and sometimes nutmeg.

Tomato fondue can be served with a variety of dipping options, such as bread, boiled potatoes, or even cheese straws. It is a versatile dish that can be enjoyed as an appetiser, a party dish, or a comforting weeknight meal. The addition of tomatoes creates a lighter and slightly less rich version of the classic cheese fondue, making it a refreshing option for summer meals or a colourful and tasty dish any time of the year.

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