Roasted Tomato and Shallot Fondue Recipe

I'm visiting South Carolina and with the incredible shrimp we have here, I want to make a version of Patrick (Inn at Little Washington) O'Connell's Swanky Shrimp and Cheese Grits. I'm fine with cooking the shrimp and grits, but I remember that in his cookbook, he did a roasted tomato/shallot fondue that was really good. I could do with some help on the recipe.


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