Tomato Fondue with Herbed Crostini

Ingredients

• 2 pounds (900g) ripe tomatoes, diced 2 pounds (900g) ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For the herbed crostini: For the herbed crostini:
• Baguette, sliced Baguette, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes, tomato paste, sugar, dried basil, dried oregano, and dried thyme to the saucepan. Stir well to combine.
3. 3.
   Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   While the fondue is simmering, preheat the oven to 350°F (180°C).
6. 6.
   Place the sliced baguette on a baking sheet and brush both sides with olive oil.
7. 7.
   In a small bowl, mix together the chopped parsley, basil, and thyme. Sprinkle the herb mixture over the oiled baguette slices.
8. 8.
   Bake the herbed crostini in the preheated oven for about 10 minutes, or until golden and crispy.
9. 9.
   Serve the Tomato Fondue warm with the herbed crostini on the side.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best results. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Herbs — Feel free to use fresh herbs instead of dried ones for a more vibrant flavor. Use three times the amount of fresh herbs compared to dried herbs.

Tips & Tricks

• For a creamier fondue, you can blend the cooked tomato mixture until smooth before serving.
• Customize the herbed crostini by adding grated Parmesan cheese or a sprinkle of chili flakes for an extra kick.
• If you prefer a sweeter fondue, you can increase the amount of sugar or add a splash of balsamic vinegar for a tangy twist.
• Leftover fondue can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Tomato Fondue in a fondue pot or a heatproof bowl to keep it warm throughout the meal. Provide small forks or toothpicks for dipping the herbed crostini into the fondue. Encourage guests to savor each bite slowly, enjoying the combination of flavors.

Presentation advice

Garnish the Tomato Fondue with a sprinkle of fresh basil leaves or a drizzle of olive oil for an elegant touch. Arrange the herbed crostini on a platter or a wooden board, alongside the fondue pot, to create an inviting and visually appealing presentation.