Tomato fondue

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 874 Kcal, 51g Protein, 37g Carbohydrates, 52g Fat


  • Fondue
  • 1 tbsp olive oil
  • 3 garlic clove, pressed
  • 2 tbsp tomato puree
  • 3 dl tomato juice
  • 800 g fondue cheese mix
  • 0.25 tsp thyme leaf
  • 2 tsp cornflour
  • 1 dl red wine (Valais)
  • salt and pepper to taste
  • 1 tbsp grappa
  • To serve
  • 1 kg waxy potatoes, cooked in their skins, freshly cooked
  • 200 g brown bread, cut into cubes

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  • Fondue

    Heat the oil in a fondue pot, briefly sauté the garlic. Add the tomato juice and tomato puree, bring to the boil, then remove the pot from the heat. Add the cheese to the hot tomato sauce. Melt over a low heat while stirring, add the thyme.
  • Combine the cornflour and wine, add while stirring to the fondue, bring to the boil, add the grappa, season, serve immediately.
  • To serve

    Serve the fondue with potatoes and bread.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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