Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
24
Yield:
3 cups
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

138 calories; protein 8.3g 17% DV; carbohydrates 1.5g 1% DV; fat 9.7g 15% DV; cholesterol 31.9mg 11% DV; sodium 89.7mg 4% DV. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/09/2003
easy and quick. Tasty!!! Read More
(18)

Most helpful critical review

Rating: 3 stars
12/27/2003
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 mess. Since I was having a casual get together with good friends the appearance was unimportant and the taste made up for it. I wouldn t make this for an everything must be perfect event though! Read More
(37)
7 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/27/2003
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 mess. Since I was having a casual get together with good friends the appearance was unimportant and the taste made up for it. I wouldn t make this for an everything must be perfect event though! Read More
(37)
Rating: 4 stars
10/09/2003
easy and quick. Tasty!!! Read More
(18)
Rating: 4 stars
12/27/2003
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. Read More
(16)
Advertisement
Rating: 3 stars
02/19/2018
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 some starch to homogenize AND with all cheese heat SLOWWWWLY and not on high heat! Trust me time is worth it! Blessings!!! Read More
Rating: 3 stars
05/04/2014
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 tablespoon of all purpose flower. It turned out great. Read More
Advertisement