Swiss Cheese and Tomato Fondue
INGREDIENTS10 ounces Gruyere cheese (finely grated)
10 ounces Emmentaler cheese (finely grated)
8 (about a pound) plum tomatoes (peeled, seeded, and chopped)
2 cloves garlic (minced)
1/2 cup tomato juice
4 teaspoons cornstarch
1 tablespoon whipping cream
ground white pepper
1/2 teaspoon dried oregano
DIRECTIONS
1. In a medium saucepan, combine tomatoes and garlic and cook over low heat until soft (about 5 minutes). Add half of the tomato juice and cook another 3 minutes.
2. Toss cheeses with cornstarch and stir in slowly by small handfuls. Add the rest of the tomato juice and stir until smooth. Season with pepper and oregano.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.