1 kg of ripe tomatoes
1 tablespoon all-purpose flour
1/2 cup white wine
375 g cheddar cheese, cubed
1 tablespoon dried parsley
salt and pepper to taste
cooked potatoes
1 kg of ripe tomatoes
1 tablespoon all-purpose flour
1/2 cup white wine
375 g cheddar cheese, cubed
1 tablespoon dried parsley
salt and pepper to taste
cooked potatoes
Quickly dip the tomatoes in boiling water and drain them
Remove the tomato skins and cook them in 2 cups of water until they're tender
Strain the tomatoes through a sieve
Place the tomato puree in a fondue pan
Heat it over medium heat, allowing it to simmer
Mix the flour with wine and add it to the tomato puree
Cook for a few more minutes
Gradually add the cheese and parsley, stirring well
Serve hot, just as the cheese is melted
If the cheese doesn't melt completely, blend it in a blender
Skewer potatoes or use long skewers and dip them into the fondue sauce
You can also do this with pieces of French bread, if desired
Serve 4 to 6 portions.
