Tomato Fondue

Name: Tomato Fondue
Yield: 6
Ingredients: 1 clove of garlic, peeled; 450 g grated Gruyère cheese, cubed; 200 g shredded Emmental cheese, cubed; 500 g ripe tomatoes, skin removed; 2 tablespoons cornstarch; 1 tablespoon heavy cream; 1/2 teaspoon dried oregano; 1 tablespoon sweet paprika; Salt and black pepper, to taste

1
1 clove of garlic, peeled
2
450 g grated Gruyère cheese, cubed
3
200 g shredded Emmental cheese, cubed
4
500 g ripe tomatoes, skin removed
5
2 tablespoons cornstarch
6
1 tablespoon heavy cream
7
1/2 teaspoon dried oregano
8
1 tablespoon sweet paprika
9
Salt and black pepper, to taste

Ingredients

1
1 clove of garlic, peeled
2
450 g grated Gruyère cheese, cubed
3
200 g shredded Emmental cheese, cubed
4
500 g ripe tomatoes, skin removed
5
2 tablespoons cornstarch
6
1 tablespoon heavy cream
7
1/2 teaspoon dried oregano
8
1 tablespoon sweet paprika
9
Salt and black pepper, to taste

Directions

1
Scrub half the clove of garlic on the fondue pan and mince the other half
2
Process the tomatoes in a blender or food processor until smooth, then strain through a fine-mesh sieve
3
You should obtain 1 and 1/3 cups of tomato puree
4
Combine the tomato puree and minced garlic in the fondue pan and let it simmer
5
Add the two cheeses, cornstarch dissolved in 1 tablespoon water, and cook over high heat for several minutes, stirring constantly
6
When the mixture is smooth and even, add the heavy cream and spices
7
Stir well
8
Serve with toasted bread
9
Serves 6
10
417 calories per serving.