Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs

Swiss Tomato Fondue
serves 2 people
from Lugano Swiss Bistro in Carmel, California
  • 8 plum tomatoes; peeled, seeded and chopped
  • 2 cloves of garlic
  • 2 cups of tomato juice
  • 10 oz. each Gruyere & Emmenthaler cheese, grated
  • 4 tsp cornstarch
  • Fresh ground pepper
  • Pinch of oregano, dried & crumbled
  • 1 T. heavy cream
  • 1/4 cup pimento, chopped
  • Peel, seed, and chop tomatoes.
  • Mash garlic; combine with tomatoes in fondue pot and cook over medium heat until soft.
  • Press through sieve into measuring cup and add tomato juice to make 1 1/2 cups.
  • Reserve 1/4 cup of tomato puree.
  • Add cheese to the puree that remains in the pot and cornstarch to the reserved puree.
  • Mix cornstarch mixture until smooth; add to cheese mixture. Cook over high heat until cheese is melted.
  • Season with pepper and oregano.
  • Stir in cream and pimento; transfer to fondue pot.

Back to Recipes Index | Restauranteur Home Page