Cheese and Tomato Fondue
Ingredients40 m servings 137 cals
- 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.
Per Serving: 137 calories; 9.7 g fat; 1.5 g carbohydrates; 8.3 g protein; 32 mg cholesterol; 90 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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...