🍅 Tomato Fondue
Tomato fondue, or fondue à la tomate, is a cheese fondue melted with tomatoes, white wine and garlic. The tomato turns the sauce pinkish and adds a fresh, tangy edge to the creamy cheese. In the Valais and around Lake Geneva it is often poured over or eaten with boiled potatoes rather than bread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g mixed Swiss cheese (e.g. Gruyère and Emmental), grated
- 300 ml dry white wine
- 1 garlic clove, halved
- 400 g ripe tomatoes, peeled and chopped
- 1 tbsp cornstarch
- Black pepper and nutmeg to taste
- Boiled small potatoes and raw vegetables for dipping
Method
- Rub the inside of a fondue pot with the cut garlic, then leave the garlic in the pot.
- Add the tomatoes and simmer for 10 minutes until they break down into a thick sauce.
- Add the wine and warm over medium heat until steaming, without boiling.
- Toss the cheese with the cornstarch and add it by handfuls, stirring in a figure-eight until each addition melts.
- Season with pepper and nutmeg, set the pot over a burner at the table and dip potatoes and vegetables on long forks.
How to make it lighter
- Dip mostly vegetables such as broccoli, peppers, cherry tomatoes and mushrooms instead of loading up on potatoes.
- Fondue is dense: decide on your share before you start — about 150–200 g of the melted cheese is a realistic single serving.
- Serve it with a large green salad dressed with vinegar and a little oil so the cheese is not the whole meal.
History
Fondue with tomato is a regional variation of Swiss cheese fondue, eaten today mainly in French-speaking Switzerland, especially the Valais.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →