Valais fondue with tomatoes
Ingredients (per person):
100 g Gruyere cheese and 100 g raclette cheese coarsely grated or cut into small cubes
0.8 dl dry white wine (Fendant)
1 clove of garlic
1 to 2 tomatoes, seeded, peeled and diced (*)
kirsh (a little schlook per person - a good tablespoon per person)
freshly ground pepper, very possibly salt
(*) A 411 g can of crushed tomatoes contains approx 4 to 5 tomatoes. Use
1/2 can (drained) - 150 g if fresh tomatoes are not available. Slice the tomatoes in small pieces.
Reserve a little wine to dissolve the maïzena.
Put the tomato (peeled and crushed) in the caquelon and cook over low heat until it melts.
Add the wine and the coarsely chopped garlic to the caquelon and heat.
Add the cheese when the wine starts to simmer.
Stir slowly, continuously, forming an 8. Ground pepper (opt).
When the cheese is melted and the mixture starts to simmer, add the cornstarch mixed in a little wine or kirsch.
When the mixture is smooth, add the kirsh, stir for another 1 or 2 minutes and serve immediately.
Traditionally, the tomato fondue is ladled over small jacket potatoes cut into pieces or mashed.
I prefer to eat it as the traditional fondue with bread dipped in the fondue.