Cheese fondue with tomato

Ingredients

• 1.5 kg mixed vegetables (e.g., cauliflower, broccoli, carrots, bell peppers, shallots)
• Salt
• 1 beef tomato
• 300 g Emmental cheese
• 300 g Gruyère cheese
• 1 Garlic clove
• 0.38 l dry white wine
• 3 tbsp tomato paste
• pepper (ground)
• 0.5 tsp dried thyme
• 3 tsp starch
• 1 baguette

Instructions

1. 1.

   Clean, wash or peel the vegetables and cut into bite‑sized pieces. Blanch them sequentially in plenty of boiling salted water: cauliflower about 10 minutes, broccoli 5 minutes, shallots and carrots 3 minutes. Leave the bell pepper pieces raw. Shock the vegetables in cold water and drain well.

2. 2.

   Brew the tomato, shock it, peel and core it. Dice the flesh finely. Grate the cheese coarsely. Halve the garlic clove and rub a clay pot vigorously. Pour in the wine, reserve some tablespoons, stir in the tomato paste and warm on the stove.

3. 3.

   Add the cheese gradually, stirring constantly with a wooden spoon. Season with salt, pepper and thyme, then fold in the tomato. Mix the starch with the remaining wine. Once the mixture thickens, stir it in. Place the pot over a hotplate, skewer the vegetables or cubed bread onto fondue forks and dip them into the sauce.