cheese-and-tomato-fondue

Cheese and Tomato Fondue

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CHICOMOM
Recipe by  CHICOMOM

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

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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.

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Reviews (3)

Rate This Recipe
MJOE
37

MJOE

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

easy and quick. Tasty!!!

ALETA14
16

ALETA14

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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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 137 cal
  • 7%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 1.5 g
  • < 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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