|Butter||1⁄4 Cup (4 tbs)|
|Emmenthal cheese||1 1⁄2 Pound, grated|
|Black pepper||1⁄2 Teaspoon|
|Paprika pepper||1⁄2 Teaspoon|
|Dried marjoram||1 Pinch|
|Celery salt||1⁄2 Teaspoon|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Dry white wine||5 Tablespoon|
|Thick white bread slices||16|
Place the tomatoes in boiling water for 30-45 seconds, then peel and halve.
Seed and chop the pepper.
Melt the butter in a fondue pan or flameproof dish placed on the stove and fry the tomatoes for 5 minutes.
Add the pepper and fry for a further 5 minutes.
Add the grated cheese and allow it to melt over a low heat, stirring all the time.
Add the pepper, paprika, marjoram, celery salt, tomato paste and cream.
Stir in the cornstarch dissolved in a little of the wine.
Stir in the remaining wine.
Bring the fondue pan to the table, and place on the spirit burner.
Serve cubes of bread to dip into the fondue.