Garlic roasted cheese fondue in tomato sauce
I happened to have a box of fondue cheese in the fridge and some slightly overripe tomatoes on the kitchen counter. I usually make fondue with raw garlic, but this time I tried it with roasted garlic directly in the tomato sauce after seeing the idea from someone. It's the kind of recipe that doesn't require much effort but changes the flavor of the usual fondue cheese quite a bit. Without many dishes to wash, just a little patience while everything is in the oven. Quick Info Total Time: 45-50 minutes Servings: 3-4 Difficulty: easy Ingredients 1 box of fondue cheese (250 g, I used Delaco) 1 head of garlic 300-400 g ripe tomatoes (cherry tomatoes or small plum tomatoes work just as well) 50 ml thicker tomato juice, seedless 4-5 tablespoons olive oil 1/2 teaspoon salt (or to taste) 1 sprig of rosemary 1/4 teaspoon chili powder (optional) Fresh basil leaves Whole grain or white bread slices, for serving Preparation Method 1. Preheat the oven to 200°C. Choose a smaller, heat-resistant dish where you will put the cheese at the end. For the sauce, use a small tray or a ceramic dish, wide enough for the tomatoes to sit in a single layer. 2. Cut the top off the head of garlic just enough to expose the tips of the cloves, but without separating them individually. Do not peel it completely. If the garlic is very large, you can use half. 3. Place the whole or halved tomatoes in the tray along with the head of garlic. Drizzle everything with olive oil. Sprinkle with salt, rosemary, and chili powder to taste. 4. Place the tray with tomatoes and garlic in the oven for 20 minutes at 150°C. If using a multicooker’s 'bake' function, set it to 150°C. 5. After 20 minutes, remove the tray and add the tomato juice. Gently stir to combine the flavors from the tray. Return everything to the oven for another 5-7 minutes. 6. In the meantime, open the fondue cheese box and place the cheese in an oven-safe dish. Put the cheese dish on a higher rack at 200°C and let it cook for about 15-20 minutes until the cheese starts bubbling and the edges are lightly browned. There's no need to stir. 7. If you want toasted bread, place a few slices on a tray and toast them for the last 5-7 minutes next to the cheese. You can take them out sooner so they don't become too hard. 8. Remove the roasted garlic from the tray and let it cool for 2-3 minutes. Squeeze gently from the bottom and remove the roasted pulp. Mix the garlic into the tomato sauce, mashing it with a fork. 9. Serve the fondue cheese hot, directly from the dish, with the tomato and garlic sauce on top and a few fresh basil leaves. Tear the bread and use it for dipping. Why I make this recipe often I use it when I have leftover fondue cheese and ripe tomatoes that won’t work well in a salad. It doesn’t require many ingredients and can be easily adapted after you’ve made it once. The cheese doesn’t dry out and remains creamy, even if you don’t have a special fondue pot. The sauce stays good the next day. Tips and Variations Tips - If the cheese is too thick after baking, you can add 1-2 tablespoons of milk or cream and stir gently. - Tomatoes with thin skin give a more pleasant texture to the sauce. If you have patience, peel them after baking. - When serving, place fresh basil only on top, don’t bake it, as it becomes bitter. Substitutions - Instead of boxed fondue cheese, you can use grated cheese, melted with a little milk. - Tomato juice can be replaced with passata or finely chopped canned tomatoes, well-drained. - Rosemary can be substituted with dried thyme. Variations - For a spicier version, add chili flakes directly to the sauce before baking. - You can add sliced black olives or capers if you want something saltier in the sauce. - If you have goat cheese, use it instead of fondue cheese for a more intense flavor. Serving Ideas - Serve with raw vegetables (carrots, bell peppers) alongside the toasted bread. - For a quick dinner, top with a poached egg and basil, as a main dish. - Toasted baguette slices or crackers also work well if you don’t want classic bread. Frequently Asked Questions Does boxed fondue cheese need special preparation before the oven? No. You can put it directly in the dish and then in the oven. There’s no need to heat it beforehand. Can I use pre-peeled garlic? You can, but the taste won’t be the same. Roasted garlic in the head, in its skin, gives a different flavor and is sweeter. Can the tomato sauce be made on the stovetop? Yes, but it doesn’t have the same taste as slowly roasted tomatoes and garlic. If you’re in a hurry, you can sauté everything in a pan for 10-15 minutes. What can I serve the recipe with if I don’t have bread? Raw vegetable sticks, salty crackers, or even sliced baked potatoes work well. Nutritional Values One serving (with bread): approx. 350-400 kcal. Protein: 14-16 g Fat: 22-25 g Carbohydrates: 25-30 g Values are estimates and can vary depending on the type of cheese and bread chosen. Storage and Reheating Leftovers can be stored in the fridge in a covered container for up to 2 days. The cheese firms up a bit in the cold but reheats easily: microwave for 1 minute or in the oven for 10 minutes at 170°C, covered with foil. The tomato and garlic sauce also lasts for 2 days and can be used as a topping for pasta or pizza if you have any left.
Preparation
We start by preparing the tomato sauce as follows: in the cooker pot, we place the tomatoes and the head of garlic cut at one end, almost to the base, being careful not to let it fall apart, like I did :D Optionally, you can add peeled garlic cloves, but I can tell you right now that the taste is nothing compared to that of the whole roasted garlic, wrapped in foil. We add oil over the tomatoes and garlic, season generously but to taste, and set the BAKE function in the MENU to a temperature of 150 degrees for 20 minutes. In the last 5 minutes, we add the tomato juice. Meanwhile, in the oven, we place the dish with cheese and let it sit for about 15-20 minutes (if you can set the temperature, adjust it to 200 degrees). After taking it out of the oven, we let it cool for a few minutes, after which we serve the fondue cheese with pieces of bread and roasted garlic in the sauce. It's interesting, but it depends on individual tastes. Enjoy your meal! Initially, I also prepared toasted bread. I feel it pairs much better, but I forgot about it in the oven and it became a bit more colored, a pronounced orange-brown... it was really good but didn't look great in the photos :D
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
