Roasted Tomato Fondue

Name: Roasted Tomato Fondue
Total time: 60 min
Ingredients: fondue pot; 12 medium ripe tomatoes (about 1 kilogram/ 2 pounds 4 ounces), halved and deseeded; a small bunch of oregano, thyme or marjoram (about 15 grams/1/2 ounce) [cleaned]; 1 teaspoon Tuscanini Sea Salt; 2 tablespoons Tuscanini Olive Oil; 175 milliliters/3/4 cup dry white wine, such as Baron Herzog Chenin Blanc; 1 clove garlic, halved; 525 grams/1 pound 3 ounces cheese, such as Gruyère or Emmental, or a mixture, grated; 1 tablespoon plain/all-purpose ﬂour, such as Glicks; freshly ground Gefen Black Pepper; 1 and 1/4 kilograms/2 and 3/4 pounds new potatoes, boiled or roasted; 500 grams/1 pound 2 ounces cornichons; 500 grams/1 pound 2 ounces baby pickled onions

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Prepare and Serve the Roasted Tomato Fondue - Preheat the oven to 160 degrees Celsius/fan 140 degrees Celsius/325 degrees Fahrenheit/Gas 3.

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Ingredients

fondue pot
12 medium ripe tomatoes (about 1 kilogram/ 2 pounds 4 ounces), halved and deseeded
a small bunch of oregano, thyme or marjoram (about 15 grams/1/2 ounce) [cleaned]
1 teaspoon Tuscanini Sea Salt
2 tablespoons Tuscanini Olive Oil
175 milliliters/3/4 cup dry white wine, such as Baron Herzog Chenin Blanc
1 clove garlic, halved
525 grams/1 pound 3 ounces cheese, such as Gruyère or Emmental, or a mixture, grated
1 tablespoon plain/all-purpose ﬂour, such as Glicks
freshly ground Gefen Black Pepper
1 and 1/4 kilograms/2 and 3/4 pounds new potatoes, boiled or roasted
500 grams/1 pound 2 ounces cornichons
500 grams/1 pound 2 ounces baby pickled onions