Tomatoblend fondue

  • 4 persons
  • 20 min.


  1. 550 g Tomatoblend
  2. 50 ml white wine
  3. 1 clove of garlic
  4. 200 g Emmental cheese, grated
  5. 200 g Gruyère cheese, grated
  6. salt and pepper

For dipping:

Bread, mushrooms, cauliflower, broccoli, etc.


1. Cut the garlic clove in half and spear both halves onto the end of a fork with the cut sides facing down. Use the cut side to grease the fondue pan.
2. Put the pan on the heat and heat the Tomatoblend and the white wine in it.
3. Gradually stir in the grated cheese, continuing to stir until it has all melted.
4. Season with salt and pepper to taste.

Serve the fondue in the pan on a hotplate along with a range of tasty morsels to dip into it.

Tip: if the fondue is too thin, make a paste from cornflour with a little water and add this to the fondue.

The tasteful and versatile tomato base

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