Tomato Fondue with Ingredients

Ingredients

• 500 g tomatoes
• 1 onion
• 2 Garlic cloves
• 0.5 bunch thyme
• 0.5 bunch oregano
• 1 tbsp Olive Oil
• 1 bay leaf
• 1 l vegetable broth
• 350 g Penne
• Salt
• 2 red bell peppers
• 2 Zucchini
• 1 stalk Swiss chard
• 240 g artichoke hearts (1 can)
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the tomatoes, peel the onion and garlic cloves, and roughly dice everything. Wash the herbs, shake dry, pluck the leaves, and chop. Heat olive oil in a pot and sauté the onion, garlic, and herbs. Add the tomatoes and bay leaf and cook briefly. Pour in the broth, bring to a boil, then simmer for about 20 minutes.

2. 2.

   Cook the penne in boiling salted water until just al dente, drain and set aside. Wash and prep the vegetables: halve the peppers, remove seeds, strip off white skins, and cut into small diamonds; slice zucchini thinly; cut Swiss chard leaves into ~1 cm strips; drain and quarter the artichoke hearts. Arrange pasta with vegetables in bowls.

3. 3.

   Strain the tomato broth through a sieve into the fondue pot. Bring to a boil on the stove, season with salt and pepper, and taste. For serving, place on a warming stand, let the vegetables and pasta simmer in the broth, then lift them out with a fondue skimmer.