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My review
Cheese and Tomato Fondue
4 made it |
5 reviews
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CHICOMOM
"Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes."
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Ingredients
40 m servings 137Original recipe yields 24 servings (3 cups)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
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10/17/2001
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 ...
3/4/2003
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.
2/19/2018
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...
5/4/2014
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...