A rich, creamy fondue that will make the ideal dish during the height of tomato season. Pair with a glass of Jordan Cabernet and you won’t look back.

Instructions

Serves 6

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“I love to make this recipe at the height of tomato season when you have more tomatoes than you know what to do with. They do not need to be perfect looking since you are going to purée them. If you want to make them out of season, you will need to adjust with a small amount of vinegar and sugar. I use tofu in place of cream because it shows off the perfect tomato flavor more than cream.” – Executive Chef Jesse Mallgren

Mix tomatoes, onion, garlic, olive oil and salt on a sheet pan.

Roast in a wood oven until the juice from the tomatoes start to evaporate and the skins are charred. Make sure the onions are fully cooked.

Blend the tomatoes with the tofu. Strain through a medium china cap strainer. Adjust with salt to taste.