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Cheese and Tomato Fondue

Cheese and Tomato Fondue

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CHICOMOM

CHICOMOM

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MJOE
37

MJOE

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!

ALEX LUNA
18

ALEX LUNA

10/9/2003

easy and quick. Tasty!!!

ALETA14
16

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.

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