Tomato Shallot Fondue

by Michael on May 2, 2016

It’s not what you think… No Cheese here.  Fondue cComes from French fondre, “to melt.” the tomatoes and shallots are melted in the oven.  This goes well with just about anything, Fish, meat, on sandwiches.

4 large tomatoesIMG_3424
4 shallots
1 T sherry vinegar
2 T olive oil
salt and pepper

Preheat oven to 450 degrees

Line a baking sheet with foil. Peel shallots, core and half tomatoes. Toss shallots and tomatoes in olive oil and vinegar. Place on a rack over the baking sheet. Bake for about 45 minutes until shallots are golden and the tomatoes are blackened. Let cool, then remove the skins from the tomatoes. Roughly chop the shallots and tomatoes, then add the accumulated juices from the pan. Season with salt and pepper.

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