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


4 people


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:

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

To serve

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


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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