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Cheese and Tomato Fondue

Rated as 3.14 out of 5 Stars

"Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes."
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40 m servings 137
Original recipe yields 24 servings (3 cups)


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  1. In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
  2. Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Nutrition Facts

Per Serving: 137 calories; 9.7 1.5 8.3 32 90 Full nutrition

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Read all reviews 5
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This tasted really good, and all my guests raved. BUT the texture was not right. The cheese would not melt properly, and I ended up with a sort of sauce on top, congealed cheese on bottom ...

easy and quick. Tasty!!!

I really liked this. Slightly more traditional value than regular fondue. I wasn't really sure if the tomatoes were supposed to be totally mixed in or chunks. It tasted great, anyway.

Typically, a tomato fondue, is called “Techinese”(sp?). And, there are no lumps, (liquify tomatoes!), and, it has a cayenne pepper (right up Chef John’s ally) “bite” to it. Must use flour or s...

This is an easy fondue recipe. The taste is good. I was having the same problem as another reviewer, the cheese was globbing in the bottom and a sauce was forming on top. My solution, add a tab...