This is a very traditional fondue that includes tomatoes as a base flavour. You could use roasted red peppers in place of the tomatoes.
- 30g butter
- 1 shallot
- 1 clove of garlic
- 4 small tomatoes
- 350ml white wine
- 350g Emmental cheese
- 350g Gruyere cheese
Finely chop the shallot and the garlic clove.
Skin the tomatoes by blanching them into hot water for ten seconds, then plunging them into ice-cold water. The skins should be easily removed. Cut them in half and remove the seeds.
Place the butter into the fondue pot and allow it to melt.
Once melted, add the shallot and the garlic. Cook them, stirring often, until they're soft.
Add the tomatoes and cook them for a few minutes.
Add the wine and heat it until just under boiling point.
Gradually add in the cheeses, stirring all the while, until completely melted.
Serve the fondue with the crudités of your choice.