Search thousands of recipes reviewed by home cooks like you.

Cheese and Tomato Fondue

  • Prep

  • Cook

  • Ready In

CHICOMOM

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MJOE
37
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
10/9/2003

easy and quick. Tasty!!!

ALETA14
16
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.