Swiss Tomato Fondue

This tomato fondue recipe was developed by chef André Lengacher
of Lugano Swiss Bistro in Carmel, Calif. Have bowls of cherry
tomatoes, cubed bread, and bite-size pieces of your favorite
vegetables to dip into the fondue.

8 to 10 plum tomatoes
2 cloves garlic
tomato juice
10 oz. Gruyere cheese
10 oz. Emmentaler cheese
4 tsp. cornstarch
freshly ground pepper
generous pinch crumbled dried oregano
1 T. heavy cream
1/4 C. chopped pimiento

Peel, seed, and chop tomatoes. Mash garlic, combine with tomatoes
in a fondue pot, and cook over medium heat until soft. Press mixture
through a sieve into a measuring cup and stir in enough tomato juice
to make 1 1/2 cups.

Pour all but 1/4 cup of the tomato mixture back into the fondue pot.
Grate the cheeses and add to pot, stirring to incorporate. Mix
cornstarch with reserved tomato mixture until smooth, then stir into
tomato/cheese mixture and cook over medium-high heat, stirring
constantly, until cheese is melted. Season with pepper and oregano.

Stir in heavy cream and pimiento and transfer to fondue burner set up
in the middle of the dining table. Serve immediately.

Serves: 4