Heirloom Tomato Swiss Fondue

 

10

plum heirloom tomatoes (any variety)

2

cloves garlic, finely minced

1/2

cup tomato juice

10

ounces Gruyere cheese, grated

10

ounces Emmentaler cheese, grated

4

teaspoons cornstarch

1 1/2

tablespoons heavy cream

1/4

teaspoon white pepper

1/2

teaspoon oregano (fresh)

• 1 Place garlic and tomatoes in fondue pot. Place on stove over medium heat until tomatoes are soft (about 5 minutes). Add half of the tomato juice and stir, then slowly add the cheese, stirring constantly.
• 2 Combine remaining tomato juice with cornstarch and cream, and stir until smooth. Stir into cheese mixture slowly. Cook over medium heat, stirring constantly, until cheese is melted. Add pepper and oregano to taste, and serve immediately.