Le Foodist Paris Cooking Class

How To Easily Make Tomato Fondue In Only Nine Steps

Tomato fondue (for four servings) :

Preparation : 10 minutes

Cooking : 20 minutes


  • 50g butter
  • 1 onion
  • 2 garlic cloves
  • 800g canned tomatoes
  • A pinch of oregano
  • 1 teaspoon paprika
  • 2 teaspoons chopped basil
  • 30cl dry white wine
  • Salt
  • Pepper
  • 500g grated gruyère
  • Baguette / bread



  • Melt the butter in the fondue pot and slowly brown both chopped onions and crushed garlic.
  • Drain carefully the tomatoes and mash them.
  • Add them in the fondue pot then add oregano, paprika, chopped basil and white wine.
  • Season with both salt and pepper and cook over low heat for 10 minutes.
  • Add gradually the grated gruyère and cook over low heat until it is melted.
  • Adjust the seasoning if needed.
  • Make bread cubes out of your baguette.
  • With garlic and butter in a large saute pan, just add your bread cubes in the oven and bake it until crisp and dry, done !
  • To eat your tomato fondue, dip the cubes you made from baguette or bread.

Personal tips

You can eat your tomato fondue with roasted potatoes as a side dish.

A dry white wine will go very well with your tomato fondue.