Not far from the alpine farm I visited is the Refuge de Frience, a simple chalet restaurant where I tasted a very good fondue that I was curious to try when I returned to England. This was the fondue de tomate, which I made to the traditional fondue recipe above, and added a homemade tomato sauce. Instead of bread, I served the fondue with small potatoes boiled in their skins. The main feature about the tomato sauce is that you use very ripe, sweet tomatoes, and char them, either under the grill, on a griddle, in the oven, or whatever is most convenient.
© 2000 Frances Bissell. All rights reserved.