Tomato And Mozzarella Fondue Recipes

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MOZZARELLA FONDUTA



Mozzarella Fonduta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

One 28-ounce jar tomato-basil sauce, such as Giada DeLaurentiis for Target
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
4 ounces thinly-sliced prosciutto, chopped into 1/2-inch pieces
One 7 to 8-ounce ball fresh mozzarella, sliced into six 1/4 to 1/3-inch-thick slices
Kosher salt and freshly ground black pepper
3/4 cup (2 ounces) shredded Gruyere
Serving suggestion: grilled bread

Steps:

  • In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
  • Preheat the broiler.
  • Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
  • Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

TOMATO FONDUE



Tomato Fondue image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 7

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.

TOMATO FONDUE-A GARNISH



Tomato Fondue-a Garnish image

Number Of Ingredients 0

Steps:

  • Sauté 2 tablespoons minced shallots or scallions in 1 tablespoon olive oil or butter, and when tender bring to the boil with 1/4 cup each of chicken stock and dry white French vermouth. When syrupy, blend in 2 cups fresh tomato pulp (see box above), a clove of minced garlic, and a good pinch of tarragon or basil. Simmer 2 to 3 minutes to cook the tomatoes, then correct seasoning and fold in minced parsley.

TOMATO CHEESE FONDUE



Tomato Cheese Fondue image

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

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

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.

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