Tomato Fondue c2014 TRC 1.jpg

What is it about tomatoes? I'm totally in love with them. There's so much you can do with tomatoes, so when I discovered this recipe I knew right away this would be a quick go-to side. Now, in the cookbook -- Keepers, the tomato fondue is more of a sauce then a side, where all of the grape tomatoes are halved. They also use the fat from the chicken that this dish is served with, and chicken juice to make it into a sauce. My version is a little different. By the way, this goes great with chicken, beef and fish.

This dish is a little rich! I remember the first time I made this, and Brian saw the amount of butter I was about to add to this saute pan. He asked, "Are you going to put all that butter in there?" I replied, "Yes, don't look at it! Just walk away." Butter Schmutter!


Adapted from Keepers

Serves 3 to 4


  • 1 tablespoon olive oil or bacon drippings

  • 1 large shallot, thinly sliced

  • 1/4 cup white wine

  • 1 cup grape tomatoes, halved

  • 1 cup grape tomatoes, whole

  • 3 tablespoons unsalted butter

  • Salt and Freshly ground black pepper, to taste

  • 1/2 teaspoon fresh parsley, minced (optional)


  • Heat oil in a large skillet over medium heat.

  • Add the shallots and cook for about 1 minute or until softened.

  • Add the wine and cook until most of the liquid has evaporated.

  • Add the tomatoes, stir and cook, about 2 to 3 minutes.

  • Turn off the heat.

  • Add the butter, swirl till melted and ingredients are thoroughly combined.

  • Season to taste with salt and pepper.

  • Garnish with parsley.


  • Do not let the shallots brown.

  • Be careful not to overcook the tomatoes.


#food #recipes #vegetablessides #vegetarian

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