Cheese and Tomato Fondue

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

Per Serving:
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)

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Most helpful positive review

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

Most helpful critical review

Anonymous
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!
Helpful
(37)
7 Ratings
  • 3 Rating Star 4
  • 4 Rating Star 2
  • 2 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
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!
Helpful
(37)
Anonymous
10/09/2003
easy and quick. Tasty!!!
Helpful
(18)
ALETA14
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.
Helpful
(16)
Just Tabitha & me
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!!!
lovie
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.