Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time
10 Mins
Total Time
10 Mins
Yield
Serves 6

It doesn’t get much simpler than tomato fondue, which just so happens to be as tasty as it is versatile. Fondue is basically a melted, communal dish or dipping sauce served in an earthenware pot over heat. The most common type of fondue is cheese, but chocolate and meat are also delicious dippers. In this recipe, we opted for the classic veggie fondue. It’s made with cherry tomatoes that are cooked very slowly in butter until it forms a paste. Test Kitchen coordinator, Mark Driskill, says the recipe reminds him of a “mellow version of Welsh rarebit or a newer version of roasted tomato soup.” Serve over cheese bread with a smear of whole grain mustard to mimic the traditional Welsh meal or classic tomato soup and grilled cheese combo. It also makes for a warm, last-minute sauce to drizzle over chicken, fish, or cheese grits. When you mix in a block of Feta cheese, you can also enjoy this fondue as a comforting dip that’s much more palatable than chips and regular salsa. Using just four ingredients, you can easily whip up this fondue in 10 minutes. In a cast-iron skillet, start by adding the olive oil and cherry tomatoes. Although the recipe calls for cast iron, you can also use a nonstick pan. Heirloom cherry tomatoes or Campari tomatoes are also great substitutes for cherry tomatoes. Then cook, stirring frequently, until tomatoes begin to pop open. Next, reduce heat and cook until tomatoes are mostly broken down for about 5 minutes. You’ll stir in a stick of cold butter and salt at the end to emulsify and thicken the mixture. Remove from heat, and dip to your heart’s content. If you love the sweet, slightly acidic taste of cherry tomatoes, then you’ll love this quick and sophisticated fondue recipe.

How to Make It

Combine tomatoes and oil in a cast-iron skillet over high. Cook, stirring often, until tomatoes begin to burst, about 5 minutes. Reduce heat to medium-high; cook, stirring often, until tomatoes are mostly broken down, about 5 minutes. Stir in butter and salt until melted. Remove from heat, and serve hot with crusty bread.