« Back to recipes

Cheddar Tomato Fondue 


  • 2 tablespoons (30 g) unsalted butter
  • 2  tomatoes, finely chopped
  • 4  garlic cloves, smashed but left whole
  • 5 tablespoons (80 ml) dry vermouth
  • 2 tablespoons  cornstarch
  • 21 oz. / 5 cups (600 g) sharp cheddar cheese, coarsely grated

Temperature: ° F


Recipe for 4 servings Heat an Emile Henry fondue pot over medium heat. When hot, melt butter and add tomatoes and garlic. Stir occasionally until liquid is evaporated, about 5 minutes. Mix together vermouth and cornstarch in a small bowl, and add to tomato and garlic mixture. Simmer gently, stirring about 1 minute. Discard garlic. Add Cheddar cheese by the handful, stirring until completely melted. Place fondue pot on the base, with the burner ignited. Keep flame to medium low. Serve with cubes of French bread.

« Back to recipes