Pepper And Tomato Fondue Recipes

TOMATO AND CHEESE SWISS FONDUE

Tomato and Cheese Swiss Fondue image

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

Ingredients

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)

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

TOMATO AND MOZZARELLA FONDUE

Tomato and Mozzarella Fondue image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

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

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.

TOMATO FONDUE

Tomato Fondue image

Provided by Food Network

Categories appetizer

Number Of Ingredients 7

Ingredients

2 tablespoons minced shallots or scallions
2 tablespoons butter
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 fresh basil and parsley, or tarragon; or dried herbs to taste
(tarragon, oregano, thyme

Steps:

Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

CHEDDAR TOMATO FONDUE

Cheddar Tomato Fondue image

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

Ingredients

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

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.

More about "pepper and tomato fondue recipes"

ROASTED PEPPER CHEESE FONDUE SAUCE - HOMEMADE …

Oct 9, 2020 Roasted pepper cheese fondue is a thick cheese sauce full of peppers, sun-dried tomatoes and bacon for added flavor and texture. Pour this …
From homemadefoodjunkie.com

See details

TOMATO FONDUE - EMERILS.COM

2 tablespoons minced shallots or scallions; 2 tablespoons butter; 2 1/2 cups, more or less, fresh tomato pulp, chopped; 4 tablespoons or more drained and seeded canned Italian plum …
From emerils.com

See details

TOMATO FONDUE - THE STAFF CANTEEN

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 tomatoes and …
From thestaffcanteen.com

See details

TOMATO FONDUE - GRUYERE.COM

Melt the butter in a fondue pot. Add garlic, onion and chopped tomatoes. Sauté briefly and then add the Fendant. Add the cheese and bring to a boil over low heat stirring constantly. Mix the cornstarch in the kirsch to make a paste and …
From gruyere.com

See details

FEB 22 TOMATO FONDUE - HELVETIC KITCHEN

Feb 22, 2018 Roughly mince the garlic and use this to rub your fondue pot. Leave the slices of garlic in the pot and add the tomato purée on top. In a small dish, whisk together the kirsch …
From helvetickitchen.com

See details

30 CREATIVE CHRISTMAS FINGER FOOD RECIPES TO TRY THIS YEAR

1 day ago Salt and pepper to taste; Instructions: Thread a cherry tomato, mozzarella ball, and basil leaf onto a skewer. Place skewers on a serving platter. Drizzle with balsamic glaze. …
From sixstoreys.com

See details

SWISS AND SUN-DRIED TOMATO FONDUE | SAVOR RECIPES

02 In medium saucepan over medium heat, mix wine and tomatoes bring just to a boil. Reduce heat to low.
From savorrecipes.com

See details

SWISS TOMATO FONDUE RECIPE | FONDUE FOR YOU

Freshly ground white pepper Generous pinch of dried oregano. Combine tomatoes and garlic in a fondue pot over low heat. Stirring continuously, cook until soft, about 4 to 5 minutes. Add 1/4 …
From fondueforyou.com

See details

HOW TO EASILY MAKE TOMATO FONDUE IN ONLY NINE STEPS

Pepper; 500g grated gruyère; Baguette / bread . Steps. Melt the butter in the fondue pot and slowly brown both chopped onions and crushed garlic. Drain carefully the tomatoes and mash them. Add them in the fondue pot then add …
From lefoodist.com

See details

SWISS TOMATO FONDUE - RECIPE GOLDMINE

Ingredients. 8 to 10 plum tomatoes (about 1 pound), peeled, seeded and chopped; 2 cloves garlic, minced; 1/2 cup tomato juice; 10 ounces Gruyere cheese, grated
From recipegoldmine.com

See details

SPICY PEPPER JACK-TOMATO FONDUE RECIPE - HANNAFORD

2. In a large saucepan, combine oil, bruschetta, and chipotle chili powder. Heat over medium heat for 1 minute, then stir in beer. Cook, stirring occasionally, until just starting to bubble around …
From hannaford.com

See details

TOMATO & CHEESE FONDUE - LEMONY THYME

Aug 7, 2014 My first experience with fondue was in the mid to late 70s while visiting New York City. Mom took us to a trendy new restaurant called The Melting Pot. Fondue was the hottest craze to hit the restaurant scene. We gleefully …
From lemonythyme.com

See details

LE GRUYèRE AOP AND TOMATO FONDUE WITH PESTO CHEESE …

We take our Swiss fondue recipe to the next level by adding unctuous tomato into the mix and using tasty, flaky cheese straws for dipping. ... Le Gruyère AOP and tomato fondue with pesto cheese straws by GBC Kitchen . Item 1 of 1. Main . …
From greatbritishchefs.com

See details

CHEESY TOMATO FONDUE - REAL FOOD RN

Instructions. Heat the olive oil in a large non-stick pan over medium heat.; Add the onion and cook stirring regularly until the onions soften and start to caramelize. This can take up to 10 minutes.
From realfoodrn.com

See details

CRISPY ARTICHOKE SALAD WITH TOMATO & ROASTED RED …

Make Fondue. Preheat oven to 350°F, halve tomatoes and place cut-side up on baking sheet. Sprinkle with salt and pepper, and roast for 30 minutes, or until they’re shrivelled.
From houseandhome.com

See details

TOMATO FONDUE - RECIPES | FOOBY.CH

Add the tomato juice and tomato puree, bring to the boil, then remove the pot from the heat. Add the cheese to the hot tomato sauce. Melt over a low heat while stirring, add the thyme. Combine the cornflour and wine, add while stirring to …
From fooby.ch

See details

ROASTED PEPPERS TOMATO SOUP: A FAMILY FAVORITE - VEENA …

1 day ago Soup with Roasted Red Pepper and Tomatoes. Step-by-step: Roasted Red Pepper Tomato Soup For the soup. Oven – Preheat your oven to 400°F (200°C); Prepare the …
From veenaazmanov.com

See details

BEST TOMATO FONDUE RECIPE - HOW TO MAKE FONDUE …

Feb 15, 2011 Directions. Heat the pan to medium heat. Add olive oil, onions, and celery. Cook until soft and transparent. Add garlic, cumin, red pepper flakes and bay leaf and cook for 30 seconds.
From food52.com

See details