8 to 10 plum tomatoes (about 1 pound), peeled, seeded and chopped
1/2 cup tomato juice
10 ounces Gruyere cheese, grated
ounces Emmenthaler cheese, grated
4 teaspoons cornstarch
1 tablespoon whipping
Freshly ground white pepper
Generous pinch of dried oregano
Combine tomatoes and garlic in a fondue pot over low heat. Stirring continuously,
cook until soft, about 4 to 5 minutes.
Add 1/4 cup of the tomato juice and cook until very hot, about 3 to 4 minutes.
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.
Serve with crusty bread, cut into 1-inch cubes, or small pieces of ham,
sausages or blanched vegetables.