Roasted Tomato and Smoked Gouda Fondue

We're making Fire Roasted Tomato and Smoked Gouda Fondue with Baguette Chips and Fennel Marmalade with Executive Chef Antonio DaCosta from Parkside Rotisserie & Bar.

Ingredients:
6 Ea. Roma Tomatoes
2 Tbl. Extra Virgin Olive Oil 
TT Kosher Salt & Fresh Cracked Black Pepper 
2 Sprigs Fresh Thyme 
2 Oz. Tomato Vodka
1 Cup Dry White Wine 
1 Tsp. Whole Black Peppercorn
1 Ea Bay Leaf 
1 Tsp. Red Pepper Flake 
1 Tsp. Mustard Seeds 
1 Tsp. Star Anise
1 Tsp. Fennel Seed 
1 Tsp. Coriander 
16 Oz. Smoked Gouda (Shredded)  
1 Tsp Nutmeg 
1 Tsp Smoked Paprika 
TT Kosher Salt & Fresh Cracked Black Pepper 
1 Tbl Unsalted Butter
1 Tbl All Purpose Flour 
Water As Needed

1 French Baguette (Sliced Wafer Thin 1/8”)
3 oz Extra Virgin Olive Oil
TT Kosher Salt and Fresh Cracked Black Pepper
 
1 Ea Fennel Bulb (Diced into 1/8” Cubes) 
3 Tbl. Fennel Frawns  (Left over from the fennel bulb/minced finely) 
6 oz Water 
2 oz Honey 
2 oz Corn Syrup 
Slight Pinch Kosher Salt 

Steps:
 
Take your tomatoes and remove the core and the end. Cut them in half lengthwise and toss them in the olive oil, salt and pepper and fresh thyme. Lay them flat on a baking sheet.

Cover with foil and bake in 375 degree oven for 20 minutes or until they are soft and begin to release moisture.  Remove foil and let roast for another 10 - 15 minutes until the skin begins to slightly char and blister. 

Allow to cool and puree in food processor with 2 oz of tomato vodka to loosen up the mixture. 

Set this mixture aside as it will be a main component when composing your fondue.

To begin the fondue in a sauce pan, add your cup dry white wine, whole black peppercorn, bay leaf, red pepper flake, mustard seeds, star anise, fennel seeds and coriander and bring to a simmer over medium-high heat. 

Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

Once the flour and butter mixture is cooked, strain the white wine into the pan to discard of the peppercorns and other spices. 

Slowly begin to stir in your fire roasted tomato puree mixture, bring to a simmer and slowly begin to vigorously whisk in your cheese. Small amounts at a time will enable you to have a smooth fondue which is what we all hope for! You may need to add water to adjust the consistency to your liking.

Once all the cheese is melted stir in your nutmeg and smoked paprika. Taste and check for salt and pepper, add as needed or to your liking.

Transfer the mixture to a fondue pot and hold at low heat. At the restaurant we would serve with baguette chips and fennel marmalade to spice it up and give the dish a little umph!

However at a get together with friends serve with whatever items you would like, baby raw vegetables work nice, some cut up sourdough or even tortilla chips. 
 
Baguette Chips 
Toss the thinly sliced baguette slices in olive oil and salt and pepper. And bake at 350 in the oven until golden brown and crisp. 

Store uncovered in an open air spaced to allow moisture to leave so that they become crisp.   
 
Fennel marmalade 
In a small sauce pan slightly saute the diced fennel in a small amount of olive oil. 

When the fennel becomes fragrant but no color is achieved add your water, honey and cornstarch. 

Reduce till the mixture is bubbling and of a jam like consistency.
Allow to cool down, and once cool fold in minced fennel frawn for color and flavor and season with salt and pepper. 

It is better to season when cold because that is how the marmalade will be served. The temperature of a product effects your taste buds so you want to adjust seasoning at the temperature that the product will be being served at.