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Tomato fondue
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 874
  • Fat about 52g
  • Carbohydrates about 37g
  • Protein about 51g
This is needed
This is needed for 4 people
  • 0.25 tsp thyme leaf
  • 3 garlic clove, pressed
  • 2 tbsp tomato puree
  • 800 g fondue cheese mix
  • 1 tbsp olive oil
  • 3 dl tomato juice
  • 2 tsp Maizena cornflour
  • 1 dl red wine (Valais)
  • salt and pepper to taste
  • 1 tbsp grappa
To serve
  • 1 kg waxy potatoes, cooked in their skins, freshly cooked
  • 200 g brown bread, cut into cubes
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And that's how it's done
And that's how it's done
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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