7 Ratings
  • 3 Rating Star 4
  • 4 Rating Star 2
  • 2 Rating Star 1

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

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Ingredients

Directions

  • 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.

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  • 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

137.49 calories; 8.29 g protein; 1.53 g carbohydrates; 9.7 g fat; 31.94 mg cholesterol; 89.69 mg sodium.Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

10/09/2003
easy and quick. Tasty!!!
(18)

Most helpful critical review

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!
(37)
7 Ratings
  • 3 Rating Star 4
  • 4 Rating Star 2
  • 2 Rating Star 1
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!
(37)
10/09/2003
easy and quick. Tasty!!!
(18)
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.
(16)
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!!!
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.