1 kg of ripe tomatoes
2 tablespoons of water
1 tablespoon of cornstarch
1/2 cup of white wine
375 g of Emmental, Italian or Gouda cheese cut into cubes
1 tablespoon of dried parsley
Salt and black pepper to taste
Mashed potatoes cooked
1 kg of ripe tomatoes
2 tablespoons of water
1 tablespoon of cornstarch
1/2 cup of white wine
375 g of Emmental, Italian or Gouda cheese cut into cubes
1 tablespoon of dried parsley
Salt and black pepper to taste
Mashed potatoes cooked
Quickly dip the tomatoes in boiling water, drain and remove the skin
Cook them in water until they're tender
Strain through a sieve
Place the tomato puree in a fondue pot
Heat it over medium heat until it's simmering
Mix the cornstarch with white wine and add to the tomato puree
Simmer for a few more minutes
Add the cheese and parsley gradually, stirring well
Serve hot when the cheese has melted
Place potatoes on skewers or long sticks and dip them in the fondue
If desired, do the same with French bread slices.
