Tomato and cheese fondue

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 can/n tomatoes, peeled, sliced
• 300 g cheese (Gruyère), grated
• 300 g cheese (young Gouda), grated
• 300 g cheese (Appenzeller), grated
• 250 ml dry white wine
• Parsley
• basil
• 1 tbsp cornstarch dissolved in cherry brandy.
• Thyme
• rosemary
• oregano

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

Sauté finely chopped onion in a little oil until translucent, add the crushed garlic clove, add the tomatoes, and reduce for about 2 hours, stirring frequently, until the mixture is thick enough to serve as a pizza topping. Add finely chopped parsley and herbs (fresh or dried), wine, and season with salt and pepper. Slowly add the cheese, stirring constantly. Once all the ingredients are dissolved, add Mondamin with Kirschwasser. Serve hot on a chafing dish, either with bread like a classic cheese fondue, or with boiled potatoes, ladling the mixture onto the plate in small portions. Very aromatic and less “heavy” than a classic cheese fondue.