Tomato fondue

Tomato fondue

Total: 35 min. | Active: 35 min.
vegetarian, lactose-free, gluten-free

Ingredients

for 4 person

Fondue
1 tbsp olive oil
garlic cloves, pressed
3 dl tomato juice
2 tbsp tomato puree
800 g fondue cheese mix
¼ tsp thyme leaf
2 tsp Maizena 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

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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