Swiss Tomato Fondue Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Desserts

Fondue

Swiss Tomato Fondue

Submit a recipe photo

Ingredients:
8 to 10 plum tomatoes (about 1 pound),
peeled, seeded and chopped
2 cloves garlic, minced
1/2 cup tomato juice
10 ounces Gruyere cheese, grated
10 ounces Emmenthaler cheese, grated
4 teaspoons cornstarch
1 tablespoon whipping cream
Freshly ground white pepper
Generous pinch of dried oregano

Directions:
Combine tomatoes and garlic in a fondue pot over low heat. Stirring continuously, cook until soft, about 4 to 5 minutes.
Add 1/4 cup of the tomato juice and cook until very hot, about 3 to 4 minutes.
Add cheeses. Mix cornstarch with remaining 1/4 cup tomato juice and the cream until smooth. Stir into tomato-cheese mixture and cook, stirring until cheese is melted. Season with white pepper and oregano.
Serve with crusty bread, cut into 1-inch cubes, or small pieces of ham, sausages or blanched vegetables.