Valais fondue with tomatoes
Ingredients (per person):
100 g gruyere cheese and 100 g raclette cheese coarsely grated or diced
1- dl dry white wine (dry)
1 clove garlic (small if you do not, otherwise larger)
1-2 tomatoes, seeded, peeled (*).
kirsch (about 1/2 dl for 4-5 people) (opt)
pepper, possibly salt
(*) A box of chopped tomatoes 411 g contains approx 4-5 tomatoes. use
So 1/2 box (dewatered) - 150g. Cut into smaller pieces.
Reserve a little wine to dissolve the cornstarch.
Put the tomatoes (peeled crushed) into the pot and cook until they melt.
Add wine and garlic coarsely Sliced in the pot and heat.
Add the cheese when the wine begins to simmer.
Stir slowly and constantly, forming an 8. Pepper.
When the cheese is melted and the mixture begins to simmer, add the cornstarch dissolved in a little wine or kirsch.
When the mixture is smooth, add the kirsch, stir again 1 or 2 minutes and serve immediately.
Traditionally tomato fondue is poured with a ladle on potatoes. Myself,
I prefer to eat it like the traditional fondue with pieces of bread dipped in the fondue.