We are continuing our A Taste of the Alps Series, where we bring you recipes straight from mountain huts in the Alps. This week we are introducing a delicious Tomato Fondue from the Valais (Wallis) region of Switzerland. I love fondue and this was even more delicious than anticipated. This dish does not require any special equipment.
This recipe was sent to us as a link by the Auberge du Mont Blanc, which serves a very similar recipe. The Auberge du Mont Blanc lies on the Swiss side of the Tour du Mont Blanc in the quaint village of Trient.
Ingredients:
- 1 Tbsp. olive oil
- 3 cloves of garlic
- 3 dl. (1.5 Tbs.) tomato juice
- 2 Tbsp. tomato puree
- A pinch of sugar
- 700 g. (8.7 oz.) raclette cheese – this is really any cheese that melts well, we used mostly gouda with some emmentaler cheese (known as swiss cheese in the U.S.)
- ¼ tsp. thyme
- 2 tsp. cornstarch
- 1 dl. (1/2 Tbs.) red wine
- 1 Tbsp. grappa
- Salt and pepper to taste
- 1 kg. freshly cooked baby potatoes with skin for serving
Directions:
- Heat the oil in the pot, briefly heat the crushed garlic
- Add the tomato juice, the puree and the sugar
- Bring to a boil, remove the fondue pot from the heat
- Coarsely grate the cheese, gradually adding it to the hot tomato sauce
- Melt over medium heat while stirring
- Add the thyme
- Mix the cornstarch with the wine and pour into the fondue while stirring
- Bring to a boil, add the grappa, adjust the seasoning and serve immediately
For serving:
- Peel the cooked potatoes
- Cut them in quarters and place them on plates
- Pour a portion of fondue over them
- Simmer the rest of the fondue in the pot at the table. Stir from time to time
- Dip the potatoes in fondue
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