Tomato Pizza Fondue

Tomato Pizza Fondue
(serves 2-3)
(adapted from Fondue, by Rick Rodgers)


2 tbsp olive oil
1 onion, chopped finely
1/2 cup tomatoes, chopped, seeds removed
1 garlic clove, minced
1/4 tsp oregano
1/4 tsp basil
1 cup white wine
12 oz Mozzarella, grated (340g, 3 cups grated)
4 oz Provolone, grated (113g, 1 1/2 cups grated)
2 oz Parmesan, grated (57g, 1/2 cup grated)
1 tbsp cornstarch


1. In a medium saucepan, heat the oil over medium heat. Add the onion, stirring and cooking for about 5-6 minutes until soft. Add the tomatoes, garlic and herbs. Stir while cooking for 1-2 minutes until the garlic is fragrant. Add the wine and bring to a low simmer.

2. Meanwhile, toss the cheeses in a large bowl with the cornstarch.

3. Add the cheeses to the pot, one handful at a time, stirring constantly with a wooden spoon until melted.

4. When the cheese is all melted, transfer the fondue to your fondue pot. Serve with bread slices.

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