Valais Tomato Fondue

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

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


  • 1
  • 1 tbsp. olive oil
  • 3 garlic cloves
  • 3 dl tomato juice
  • 2 tbsp. tomato paste
  • 700 g raclette cheese
  • 1 pinch sugar
  • 0.25 tsp. thyme
  • 2
  • 2 tsp. Maizena cornflour
  • 1 dl red wine (Valais)
  • 1 tbsp. grappa
  • salt and pepper to taste
  • 3
  • 1 kg waxy potatoes boiled in their skin, freshly cooked

View these products


  • 1

    Heat the oil in the caquelon, press and add the garlic, sweat briefly. Add the tomato juice, puree and sugar, bring to the boil, then remove the caquelon from the hob. Grate the cheese, add to the hot tomato sauce one portion at a time. Melt on a medium heat while stirring, add the thyme.
  • 2

    Combine the cornflour and wine, keep stirring and add to the fondue, bring to the boil, add the grappa, season, serve immediately.
  • 3

    Serve: Peel the hot potatoes one portion at a time if desired, cut into quarters, place on a plate. Pour the fondue over them in batches. Keep the rest of the fondue simmering on a low heat at the table on a rechaud. Stir occasionally with a spatula.
  • Tipp:

    Grappa durch Williams ersetzen.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home