Cheese and Tomato Fondue

4
CHICOMOM 0

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

Ingredients

40 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

4
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

easy and quick. Tasty!!!

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.

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 tab...