About this recipe:This is a classic Swiss tomato fondue, with Gruyere and Emmental cheeses.
30g (1 oz) butter
2 cloves garlic, pressed
1 small shallot, minced
3 small tomatoes, seeded and chopped
350ml (12 fl oz) dry white wine
450g (1 lb) Gruyere cheese, grated
225g (8 oz) Emmental cheese, grated
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Method Prep:20min › Cook:20min › Ready in:40min
In a fondue pot or double boiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until soft.
Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine comes close to the boil. Remove from the heat and stir in Gruyere and Emmental cheeses until melted. Keep warm and serve with thin slices or cubes of crusty baguette.
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! - 15 Sep 2008
easy and quick. Tasty!!! - 15 Sep 2008
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. - 15 Sep 2008