1 tbsp olive oil
300ml tomato juice
2 tbsp tomato puree
800g fondue cheese mix
2 tsp Maizena cornflour
100ml red wine (Valais)
1 tbsp grappa
salt and pepper to taste
fresh herbs (thyme, basil, tarragon), chopped
1kg waxy potatoes, cooked in their skins, freshly cooked
200g brown bread, cut into cubes
Heat the oil in a fondue pot. Add the tomato juice and tomato puree, bring to the boil, then remove the pot from the heat. Add the cheese to the hot tomato sauce. Melt over a low heat while stirring, add the herbs.
Combine the cornflour and wine, add while stirring to the fondue, bring to the boil, add the grappa, season, serve immediately.
Serve the fondue with potatoes and bread.