'1 clove of garlic, peeled'
'500g ripe tomatoes, peeled', '450g grated Gruyère cheese', '200g grated Emmental cheese', 2 tablespoons cornstarch', '1 tablespoon water', '1 tablespoon heavy cream', '1/2 teaspoon dried oregano', '1 teaspoon sweet paprika', 'Salt and black pepper to taste'
' Toasted bread for serving'
'1 clove of garlic, peeled'
'500g ripe tomatoes, peeled', '450g grated Gruyère cheese', '200g grated Emmental cheese', 2 tablespoons cornstarch', '1 tablespoon water', '1 tablespoon heavy cream', '1/2 teaspoon dried oregano', '1 teaspoon sweet paprika', 'Salt and black pepper to taste'
' Toasted bread for serving'
'Mince half of the garlic clove and rub it into a fondue pan, then chop the rest finely.'
'Chop the tomatoes into strips, puree them in a blender, and strain them to obtain 1 1/3 cups of tomato sauce.'
'Place the tomato sauce and minced garlic in the fondue pan and let it simmer.'
'Add the cheese, cornstarch dissolved in water, and cook over high heat for several minutes, stirring constantly.'
'When the mixture is smooth and even, add the heavy cream and spices.'
'Mix well'
'Serve hot with toasted bread.'
