Tomato Cheddar Fondue Recipe

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Tomato Cheddar Fondue Recipe
Tomato Cheddar Fondue Recipe photo by Taste of Home
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Tomato Cheddar Fondue Recipe

Read Reviews
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In addition to shrimp, I serve this cheesy fondue with French bread cubes. Every bite tastes like a little gourmet grilled cheese sandwich. —Roberta Rotelle, Honey Brook, Pennsylvania
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 garlic clove, halved
  • 6 medium tomatoes, seeded and diced
  • 2/3 cup dry white wine
  • 6 tablespoons butter, cubed
  • 1-1/2 teaspoons dried basil
  • Dash cayenne pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon all-purpose flour
  • Cubed French bread and cooked shrimp

Directions

Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside.
In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted.
Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp. Yield: 3-1/2 cups.
Originally published as Tomato Cheddar Fondue in Farm and Ranch Living April/May 2009, p32

Nutritional Facts

1/4 cup (calculated without dippers): 118 calories, 10g fat (7g saturated fat), 30mg cholesterol, 135mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1 garlic clove, halved
  • 6 medium tomatoes, seeded and diced
  • 2/3 cup dry white wine
  • 6 tablespoons butter, cubed
  • 1-1/2 teaspoons dried basil
  • Dash cayenne pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon all-purpose flour
  • Cubed French bread and cooked shrimp
  1. Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside.
  2. In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted.
  3. Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp. Yield: 3-1/2 cups.
Originally published as Tomato Cheddar Fondue in Farm and Ranch Living April/May 2009, p32

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Reviews forTomato Cheddar Fondue

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MY REVIEW
justmbeth User ID: 1196484 240609
Reviewed Dec. 30, 2015

"This was ok. Flavor was ok but found the heat of the fondue pot scorched the cheese (my pot doesn't have adjustable settings) and tomatoes fell to the bottom. I don't think I'll try again."

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