8 to 10 plum tomatoes (about 1 pound),
peeled, seeded and chopped
2 cloves garlic, minced
1/2 cup tomato juice
10 ounces Gruyere cheese, grated
10 ounces Emmenthaler cheese, grated
4 teaspoons cornstarch
1 tablespoon whipping cream
Freshly ground white pepper
Generous pinch of dried oregano

Combine tomatoes and garlic in a fondue pot over low heat. Stirring continuously, cook until soft, about 4 to 5 minutes.

Add 1/4 cup of the tomato juice and cook until very hot, about 3 to 4 minutes.

Add cheeses. Mix cornstarch with remaining 1/4 cup tomato juice and the cream until smooth. Stir into tomato-cheese mixture and cook, stirring until cheese is melted. Season with white pepper and oregano.

Serve with crusty bread, cut into 1-inch cubes, or small pieces of ham, sausages or blanched vegetables.