Provençal-inspired tomato and herb fondue is cheese fondue with a southern French summer in the pot — sweet diced tomatoes, garlic, and herbes de Provence melted into Gruyère and Comté. It's the dinner-party dish that buys the cook ten quiet minutes while everyone dips.
Tired of the same old heavy, cheese-bomb fondue? Let’s trade the snowy alps for the sun-drenched fields of southern France! This Provençal-inspired fondue is a lighter, brighter take on the classic, weaving the vibrant flavors of ripe tomatoes, fragrant garlic, and herbes de Provence into a luscious, savory blend of Gruyère and Comté cheese. It’s an elegant, comforting, and wonderfully social meal that’s perfect for sharing. Grab a crusty baguette and your favorite veggies, and get ready to dip into a pot of pure sunshine.
Ingredients
• Fondue
• 1 tsp / 5 ml olive oil
• 1 small onion, finely diced, about 1 cup / 150g
• 1 pinch salt
• 1½ cups / 340g (12 oz) peeled, diced tomatoes (or one 15-oz / 425g / 15 oz can, drained)
• 2 cloves garlic, minced, about 2 tsp / 10g (0.35 oz)
• 2 tsp / 4g (0.14 oz) herbes de Provence
• 1 tsp / 5 ml pastis, optional
• ¼ tsp / 1g (0.04 oz) sugar
• 2 cups / 225g shredded Gruyère cheese
• 1 cup / 113g (4 oz) shredded Comté or Emmental cheese
• 5 tsp / 15g (0.53 oz) cornstarch
• 1 cup / 240 ml dry white wine, such as Sauvignon Blanc
• Dippers
• 3 cups / 113g (4 oz) baguette cubes
• 3 cups (720 ml) assorted fresh and steamed vegetables (e.g., broccoli florets, cherry tomatoes, bell pepper strips, blanched asparagus)
Instructions
1. Sauté the Aromatics: Heat the olive oil in a fondue pot or medium saucepan over medium-low heat. Add the onion and salt, cover, and cook for 2-3 minutes until softened.2. Create the Tomato Base: Stir in the tomatoes, garlic, herbes de Provence, pastis (if using), and sugar. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to meld the flavors. Transfer this tomato base to a separate bowl and set aside.3. Prepare the Cheese: In a medium bowl, toss the shredded Gruyère and Comté with the cornstarch until the cheese is evenly coated. This is the secret to a perfectly smooth fondue.4. Reduce the Wine: Add the white wine to the now-empty pot and bring to a boil over medium heat. Simmer for 5-7 minutes, allowing it to reduce by about half, which concentrates its flavor.5. Melt the Fondue: Reduce the heat to low. Gradually stir in the cheese mixture, a handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and the mixture is smooth. Do not let it boil.6. Combine and Serve: Gently stir the reserved tomato mixture into the melted cheese. Continue to cook for 2 more minutes, until the fondue is hot and just beginning to bubble. Serve immediately with your prepared baguette cubes and vegetables for dipping.
Nutritional Information
• Nutrition Information
• Per serving (fondue only)
• Calories: 259
• Protein: 17 g
• Total Fat: 18 g
• Saturated Fat: 10 g
• Carbohydrates: 9 g
• Cholesterol: 56 mg
• Sodium: 186 mg
• Fiber: 1 g
• Sugar: 3 g
Pro Tips
• Use a dry, crisp white wine that you would also enjoy drinking, such as a Sauvignon Blanc or Pinot Grigio. The quality of the wine significantly impacts the fondue’s final flavor.
• To prevent the cheese from clumping or becoming stringy, add it to the warm (not boiling) wine gradually, in small handfuls, and stir constantly until smooth before adding more.
• Get creative with your dippers! Beyond bread, try blanched asparagus spears, roasted new potatoes, crisp apple or pear slices, or even soft pretzels.
• If the fondue starts to thicken as it cools, simply stir in a splash of warm white wine over low heat to restore its smooth, dippable consistency.
FAQ
Q: How can I ensure this fondue is 100% vegetarian
A: To ensure the fondue is strictly vegetarian, check your cheese labels. Both Gruyère and Comté are traditionally made with animal rennet. Look for versions specifically marked as ‘vegetarian’ or stating they use ‘microbial’ or ‘vegetable’ rennet. Additionally, some wines use non-vegetarian fining agents; check for wines labeled ‘vegan’ or ‘unfined’ to be certain.
Q: Can this Provençal fondue be made vegan
A: Yes, you can adapt this recipe to be vegan, though the texture and flavor will differ. Use high-quality, meltable plant-based cheese alternatives that you enjoy. You will also need to use a vegan-certified white wine or substitute it with vegetable broth. The olive oil, aromatics, and herbs are already vegan-friendly.
Q: What are some high-protein vegetarian dippers for this fondue
A: To boost the protein content of your meal, try dipping pan-seared firm tofu cubes, roasted chickpeas, hearty mushroom caps, or pieces of cooked seitan. Blanched edamame pods and steamed artichoke hearts are also excellent and nutritious options that pair beautifully with the savory tomato-cheese flavor.
Q: How should I store and reheat leftover fondue
A: Store any leftover fondue in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over very low heat. Stir constantly and gently until it’s smooth and warm. If it seems too thick, you can stir in a splash of white wine or vegetable broth to restore its creamy, dippable consistency. Avoid microwaving, as it can make the cheese separate and oily.
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Provençal-Inspired Tomato and Herb Fondue
Ingredients
Method
- Sauté the Aromatics: Heat the olive oil in a fondue pot or medium saucepan over medium-low heat.
- Add the onion and salt, cover, and cook for 2-3 minutes until softened. 2. Create the Tomato Base: Stir in the tomatoes, garlic, herbes de Provence, pastis (if using), and sugar.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to meld the flavors.
- Transfer this tomato base to a separate bowl and set aside. 3. Prepare the Cheese: In a medium bowl, toss the shredded Gruyère and Comté with the cornstarch until the cheese is evenly coated. This is the secret to a perfectly smooth fondue. 4.
- Reduce the Wine: Add the white wine to the now-empty pot and bring to a boil over medium heat.
- Simmer for 5-7 minutes, allowing it to reduce by about half, which concentrates its flavor. 5. Melt the Fondue: Reduce the heat to low. Gradually stir in the cheese mixture, a handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and the mixture is smooth.
- Do not let it boil. 6.
- Combine and Serve: Gently stir the reserved tomato mixture into the melted cheese.
- Continue to cook for 2 more minutes, until the fondue is hot and just beginning to bubble.
- Serve immediately with your prepared baguette cubes and vegetables for dipping.
