Active Time
N/A
Total Time
1 HR 10 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

Preheat the oven to 300°. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a sharp knife, score an X on the bottom of each plum tomato. Blanch just until the skins start to peel back, 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath to cool, then peel them.

Step 2    

Set the peeled tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with the thyme and sugar and season with salt. Toss to coat. Roast the tomatoes for 1 hour, until very soft but not too shriveled. Let cool.

Step 3    

Meanwhile, in a skillet, heat the remaining 2 tablespoons of oil. Add the bread and toast over moderate heat until golden on both sides, about 3 minutes. Transfer to a plate and rub both sides with the garlic clove. Tear into bite-size croutons.

Step 4    

In a small saucepan, bring the stock to a light simmer. Place the cheese in a blender, add the stock and puree until completely smooth.

Step 5    

Spoon some of the warm cheese fondue onto plates. Top with the heirloom tomatoes, roasted tomatoes and croutons. Garnish with basil and sea salt and serve.

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