Tomato and Cheese Fondue
Recipe by John Ash, Culinary Director of Fetzer Vineyards
Makes 8-10 servings
Ingredients
- 2 tablespoons butter
- 1/4 cup shallots or green onions, finely chopped
- 2 tablespoons garlic, minced
- 3 cups (28-ounce can) crushed tomatoes with basil
- 1 cup red wine, optional
- 1 tablespoon orange zest
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- Salt and pepper to taste
- 1 1/2 cups fresh mozzarella
- Crusty bread (for dipping)
- Fresh mozzarella balls (for dipping)
Directions
In large skillet, heat butter over medium heat and stir in shallots and garlic. Sauté until soft but not brown. Add tomatoes and wine; simmer uncovered for 5 to 10 minutes until mixture reduces to a light sauce consistency (if omitting wine, simmer 4 to 6 minutes.) Stir in zest and herbs; season with salt and pepper.
Pour mixture into 6-cup ovenproof baking dish. Place 1 1/2 cups mozzarella in middle and bake in 325 degree oven for 15 to 20 minutes or until cheese is melted. Transfer to ceramic fondue pot and keep warm over burner. Serve immediately with bread and mozzarella balls.