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This tasted really good, and all my guests raved. BUT the texture was not right. The cheese would not melt properly, and I ended up with a sort of sauce on top, congealed cheese on bottom ...
I really liked this. Slightly more traditional value than regular fondue. I wasn't really sure if the tomatoes were supposed to be totally mixed in or chunks. It tasted great, anyway.
Typically, a tomato fondue, is called “Techinese”(sp?). And, there are no lumps, (liquify tomatoes!), and, it has a cayenne pepper (right up Chef John’s ally) “bite” to it. Must use flour or s...