in Switzerland

Tomato and cheese fondue

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Ingredients for 4 servings:

  • 500 g tomatoes
  • 3 garlic cloves
  • 1 jar tomato juice (more for refilling)
  • 600 g cheese (200 g each of Emmental, Gruyère and medium-aged Gouda)
  • 2 tsp cornstarch
  • 1 tsp paprika powder
  • 1 tsp thyme (dried)
  • 4 tbsp white wine
  • 1 tbsp cream
  • 2 baguettes
  • oregano
  • Herbs of Provence

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the tomatoes, season with garlic, salt, pepper, oregano, paprika, and Provençal herbs. Simmer for 10 minutes over low heat, then puree. Add tomato juice to make 3/8 liters and pour into the fondue pot. Grate the cheese and stir in with the cornstarch. Heat, mix with paprika and thyme, and bring to a boil. Add cream and white wine (I use a little more than 4 tablespoons). Dip in pieces of baguette and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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