Tomato Fondue
A brilliant Swiss-Italian twist on the classic cheese fondue — ripe tomatoes and tomato juice replace the traditional white wine, creating a vibrant red fondue that pairs the nutty, molten richness of melted cheese with bright, acidic tomato notes, served with boiled potatoes and crusty bread for dipping.
| Amount | Ingredient |
|---|---|
| For the Fondue Base | |
| 1 tbsp (15 ml) | olive oil |
| 3 | garlic cloves, lightly crushed |
| 1 cup (240 ml) | tomato juice |
| ¼ cup (60 g) | tomato paste (concentrato di pomodoro doppio) |
| ¼ tsp | dried thyme |
| 1 lb 12 oz (800 g) | fondue cheese blend (see note) |
| 2 tsp | cornstarch (Maizena) |
| ¼ cup (60 ml) | dry red wine (Valais or other Swiss/French red) |
| 1 tbsp (15 ml) | grappa or eau-de-vie |
| Salt and freshly ground black pepper, to taste | |
| For Serving | |
| 2 lb (1 kg) | waxy potatoes (such as Yukon Gold or Charlotte), boiled in their skins |
| 1 | crusty baguette or sourdough loaf, cut into 1-inch cubes |
This is the fondue for people who find traditional cheese fondue too rich or one-dimensional. The tomato base lightens the cheese beautifully — the acidity cuts through the fat, creating a fondue that is both indulgent and bright. A blend of traditional fondue cheeses melts into a silky, smooth sauce, while garlic, thyme, and a splash of grappa add depth. The cornstarch-and-red-wine slurry ensures a stable emulsion that stays smooth throughout the meal. Served with boiled potatoes in their skins and chunks of crusty bread, this is a complete, satisfying meal that is perfect for cold evenings, casual dinner parties, or any occasion that calls for communal eating. The preparation is straightforward: sauté garlic, add tomatoes, melt the cheese, stabilize with the slurry, and bring the pot straight to the table.
Ingredient notes: The fondue cheese blend is the most important ingredient. A traditional Swiss fondue mix typically contains equal parts Gruyère, Vacherin Fribourgeois, and Emmentaler — about 10 oz (280 g) each. If you cannot find a pre-mixed blend, buy individual blocks from a good cheese counter and grate them yourself. Pre-shredded cheese contains anti-caking agents (cellulose, potato starch) that prevent smooth melting. Tomato juice should be good-quality (preferably organic and low-sodium) — do not use watery canned tomatoes. Tomato paste should be double-concentrated (doppio concentrato) for the richest flavor. The red wine should be a dry, medium-bodied Swiss or French red such as Dôle, Pinot Noir, or a Côtes du Rhône. Grappa adds an aromatic kick; if unavailable, substitute with kirsch (cherry eau-de-vie) or omit. Waxy potatoes hold their shape during boiling — floury potatoes will fall apart when speared with a fondue fork.
- Fondue pot (caquelon) or heavy-bottomed saucepan
- Fondue forks or long wooden skewers
- Cutting board and chef's knife
- Grater (for the cheese)
- Small bowl (for the cornstarch slurry)
- Wooden spoon or silicone spatula
- Large pot (for boiling potatoes)
- Colander
- Serving plates
- Prepare the potatoes and bread (20 minutes, can be done ahead). Scrub the potatoes thoroughly but do not peel them. Place them in a large pot, cover with cold salted water, and bring to a boil. Reduce the heat to medium and simmer for 18 to 22 minutes, until a knife tip slides in with slight resistance. Drain and keep warm. Cut the baguette into 1-inch (2.5 cm) cubes. Arrange the potatoes and bread on a platter or individual plates. Pro tip: Boiling potatoes in their skins preserves their structure and flavor — they will not fall apart on the fondue fork. Keep the potatoes warm in a 200°F (95°C) oven if not serving immediately.
- Prepare the cheese (5 minutes). Grate the fondue cheese blend on the large holes of a box grater. Toss the grated cheese with the cornstarch in a large bowl until every strand is lightly coated. This step stabilizes the fondue and prevents the cheese from separating. Set aside. Pro tip: The cornstarch coating is essential — it acts as a stabilizer, keeping the cheese and tomato base emulsified throughout the meal. Toss thoroughly — any uncoated cheese can clump. If your cheese is very moist, add an extra teaspoon of cornstarch.
- Sauté the garlic (2 minutes). Heat the olive oil in the fondue pot (caquelon) or a heavy-bottomed saucepan over medium heat. Add the crushed garlic cloves and cook for 1 to 2 minutes, until fragrant and just beginning to turn golden at the edges. Do not let the garlic burn — burnt garlic will make the fondue bitter. Pro tip: Crush the garlic cloves with the flat side of your knife rather than mincing them. Whole crushed cloves infuse the oil with flavor and are easy to remove before serving if desired. Leave them in — they soften during cooking and add lovely pockets of roasted garlic flavor.
- Build the tomato base (3 minutes). Add the tomato juice, tomato paste, and dried thyme to the pot. Stir to combine, breaking up the tomato paste. Bring to a gentle boil, then remove the pot from the heat. The base should be thick, fragrant, and deep red. Pro tip: Stir the tomato paste into the juice until completely dissolved — any lumps of paste will create uneven melting later. Taste the base at this point: it should be bright and savory. If the tomatoes are very acidic, add a pinch of sugar to balance.
- Melt the cheese (5 minutes). Reduce the heat to medium-low. Add the cornstarch-coated cheese to the hot tomato base, one handful at a time, stirring in a figure-eight pattern with a wooden spoon. Wait until each handful is almost fully melted before adding the next. Continue stirring constantly in the figure-eight pattern — this is essential for a smooth, stable emulsion. Once all the cheese is added and fully melted, the fondue should be thick, smooth, and glossy, with a beautiful reddish-orange color. Pro tip: The figure-eight stirring pattern is not a myth — it creates a steady, even motion that incorporates the cheese into the liquid more effectively than circular stirring. Do not stop stirring, even for a few seconds. The entire melting process should take about 4 to 5 minutes over medium-low heat.
- Stabilize and season (2 minutes). In a small bowl, combine the cornstarch with the red wine and stir until smooth. Pour this slurry into the fondue while stirring constantly. Increase the heat to medium and stir until the fondue comes to a gentle boil and thickens slightly — about 1 to 2 minutes. Remove from heat. Stir in the grappa. Season with salt and pepper to taste. Pro tip: The cornstarch-wine slurry gives the fondue its final stability and glossy finish. The mixture must come to a brief boil to activate the cornstarch — a gentle simmer is not enough. The grappa is added off the heat to preserve its aromatic alcohol notes.
- Serve immediately. Place the fondue pot on its burner at the center of the table. Adjust the flame to keep the fondue at a gentle simmer — too high and it will separate, too low and it will thicken. Each diner spears a potato or bread cube with a fondue fork and swirls it in the fondue until coated. Eat immediately — the fondue should be warm, creamy, and intensely flavorful. Pro tip: If the fondue thickens during the meal, stir in a splash of warm red wine or tomato juice to loosen it. Never add cold liquid — it will seize the cheese.
- Grate your own cheese from a block — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Toss the grated cheese with cornstarch before adding to the pot — this is the single most important step for a stable fondue.
- Keep the heat low and steady — high heat will cause the cheese to separate into greasy strings.
- Stir in a figure-eight pattern, not circles — it is more effective at incorporating the cheese into the liquid.
- Serve with boiled waxy potatoes (in their skins) and crusty bread — skip the raw vegetables, which do not hold the fondue well.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Fondue is stringy and separated | Heat was too high or cheese was added too quickly | Reduce heat, add a splash of warm wine, and stir vigorously in a figure-eight pattern |
| Fondue is grainy | Pre-shredded cheese was used, or cornstarch was not fully dissolved | Cannot be fixed; next time grate your own cheese and toss with cornstarch first |
| Fondue is too thick | Too much cornstarch or the fondue was boiled too long | Stir in 2 to 3 tbsp warm wine or tomato juice to loosen |
| Fondue is too thin | Not enough cornstarch or cheese was under-melted | Continue simmering gently for 2 to 3 minutes, stirring constantly — it will thicken |
| Fondue tastes flat | Not enough salt, or the tomato base was too acidic | Add a pinch of salt and a pinch of sugar to balance the acidity |
| Variation | How To |
|---|---|
| Smoky Tomato Fondue | Add ½ tsp smoked paprika with the thyme for a deeper, smokier flavor |
| Spicy Tomato Fondue | Add 1 small dried chili (crushed) with the garlic |
| Tomato Fondue with Herbs | Add 1 tbsp chopped fresh basil and 1 tsp fresh oregano at the end |
| Tomato Fondue with Mushrooms | Sauté 4 oz (115 g) sliced cremini mushrooms with the garlic for an earthy variation |
| Three-Cheese Tomato Fondue | Add 4 oz (115 g) crumbled blue cheese (Gorgonzola dolce) with the other cheeses for a pungent twist |
| Component | Storage |
|---|---|
| Fondue | Fondue is best enjoyed immediately. Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of wine — the texture will not be as smooth. |
| Boiled Potatoes | Refrigerate in an airtight container for up to 3 days. Reheat in boiling water for 2 minutes. |
| Wine | Why |
|---|---|
| Dôle (Valais) | A classic Swiss red — light, fruity, and acidic enough to cut through the cheese |
| Pinot Noir (Swiss or Oregon) | Red fruit notes complement the tomato base without overpowering the cheese |
| Barbera | High acidity and bright cherry flavors stand up to both the tomatoes and the cheese |
| Non-alcoholic: Tomato Juice Spritzer | Tomato juice with sparkling water and a squeeze of lemon — refreshing and thematic |
| Per Serving (¼ of fondue + potatoes + bread) | |
|---|---|
| Calories | 720 |
| Protein | 38 g |
| Fat | 38 g |
| Carbohydrates | 55 g |
| Fiber | 5 g |
Nutrition values are approximate and will vary significantly based on the specific cheese blend and quantity of bread and potatoes consumed.
Can I make this fondue without a fondue pot?
Yes — make it in a heavy-bottomed saucepan and serve immediately in warm bowls. It will not stay warm as long, so eat promptly. A small slow cooker on the "warm" setting can also work in a pinch.
What if I cannot find a fondue cheese blend?
Make your own: 10 oz (280 g) each of Gruyère, Vacherin Fribourgeois, and Emmentaler. If Vacherin is unavailable, use 14 oz (400 g) Gruyère and 10 oz (280 g) Emmentaler. The flavor will be slightly less complex but still delicious.
Can I make this vegetarian?
Yes — the recipe as written is vegetarian (no meat). Check that your cheese blend uses vegetarian rennet if this is important to you.
What is the best bread for fondue?
A crusty, rustic bread with a firm crumb — sourdough, country loaf, or a good baguette. Soft, airy bread (like supermarket white bread) falls apart in the fondue. Day-old bread is actually ideal — it is dry enough to hold its structure when dipped.
Can I freeze leftover fondue?
No — the emulsion breaks upon freezing and thawing. Fondue is best enjoyed fresh. Halve the recipe if you are serving fewer than 4 people.
- Classic Cheese Fondue (Volume 2)
- Fondue with Herbs (Volume 2)
- Tomato Passata (Volume 2)
- Sugo di Pomodori al Forno (Volume 2)
- Salsa Besciamella (Volume 2)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.