Swiss Tomato Fondue

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  • 8 to 10 plum tomatoes (about 1 pound), peeled, seeded and chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato juice
  • 10 ounces Gruyere cheese, grated
  • 10 ounces Emmenthaler cheese, grated
  • 4 teaspoons cornstarch
  • 1 tablespoon whipping cream
  • Freshly ground white pepper
  • Generous pinch of dried oregano


  1. Combine tomatoes and garlic in a fondue pot over low heat. Stirring continuously, cook until soft, about 4 to 5 minutes.
  2. Add 1/4 cup of the tomato juice and cook until very hot, about 3 to 4 minutes.
  3. Add cheeses. Mix cornstarch with remaining 1/4 cup tomato juice and the cream until smooth. Stir into tomato-cheese mixture and cook, stirring until cheese is melted. Season with white pepper and oregano.
  4. Serve with crusty bread, cut into 1-inch cubes, or small pieces of ham, sausages or blanched vegetables.