Recipes from Our Restaurant Chefs

• 8 plum tomatoes; peeled, seeded and chopped
• 2 cloves of garlic
• 2 cups of tomato juice
• 10 oz. each Gruyere & Emmenthaler cheese, grated
• 4 tsp cornstarch
• Fresh ground pepper
• Pinch of oregano, dried & crumbled
• 1 T. heavy cream
• 1/4 cup pimento, chopped

• Peel, seed, and chop tomatoes.
• Mash garlic; combine with tomatoes in fondue pot and cook over medium heat until soft.
• Press through sieve into measuring cup and add tomato juice to make 1 1/2 cups.
• Reserve 1/4 cup of tomato puree.
• Add cheese to the puree that remains in the pot and cornstarch to the reserved puree.
• Mix cornstarch mixture until smooth; add to cheese mixture. Cook over high heat until cheese is melted.
• Season with pepper and oregano.
• Stir in cream and pimento; transfer to fondue pot.