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Swiss Tomato Fondue

Pamela.Waterman's picture
  Canned diced tomatoes 29 Ounce (Well Drained)
  Cornstarch 2 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Swiss cheese 3⁄4 Pound, cubed

In a medium saucepan, heat the tomatoes on medium high until boiling. Turn heat to medium. In a measuring cup, stir cornstarch into wine until dissolved. Add wine mixture, basil and salt to tomatoes; cook for 2 minutes. Turn heat to medium low. Add cheese cubes a few at a time, stirring constantly, until all cheese is melted, about 5 minutes. Transfer to fondue pot and keep warm for dipping.

Recipe excerpted from the book The Braces Cookbook 2 by Pamela Waterman. To purchase this book, please visit: Bracescookbook.Com

Recipe Summary

Ten minutes is all it takes to whip up this creamy, not-tao-rich fondue. Serve it in a fondue pot and let guests dip the traditional long forks with chunks of French bread, crusts removed. The longer this mixture simmers in the pot, the more it creates the classic "croustade" layer at the bottom-some people vie for a spoonful of this golden prize. If you actually have leftovers, use the fondue as a soft spread on buttery crackers or pita bread for a quick and flavorful snack.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 445 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 15.2 g76%

Trans Fat 0 g

Cholesterol 78.2 mg26.1%

Sodium 679.4 mg28.3%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4.5 g17.9%

Sugars 1.4 g

Protein 26 g53%

Vitamin A 45.2% Vitamin C 32.8%

Calcium 77.2% Iron 19.4%

*Based on a 2000 Calorie diet


Swiss Tomato Fondue Recipe