Tomato fondue

Tomato fondue

Total: 35 Min. | Active: 35 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 874 kcal
, Fat: 52 g
, Carbohydrate: 37 g
, Protein: 51 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fondue

1 tbsp olive oil
3 garlic cloves, pressed
3 dl tomato juice
2 tbsp tomato puree
800 g fondue cheese mix
¼ tsp thyme leaf
2 tsp cornflour
1 dl red wine (Valais)
1 tbsp grappa
salt and pepper to taste

To serve

1 kg waxy potatoes, cooked in their skins, freshly cooked
200 g brown bread, cut into cubes
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How it's done

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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