EatingWell: Fondue for you ... and many more
By Laura Werlin, EatingWell
on
1 (14-ounce) can no-salt-added diced tomatoes, drained well
1/4 teaspoon salt
Freshly ground pepper to taste
10 ounces Emmentaler or Swiss cheese, shredded (3 1/2 cups)
6 ounces Comte or Gruyere cheese, shredded (2 cups)
2 tablespoons all-purpose flour, plus more as needed
1 teaspoon fennel seeds, gently crushed
1/4 teaspoon cayenne pepper
1 1/4 cups light, fruity white wine, such as dry riesling
Fill a fondue pot (or small slow cooker) with very hot water and set aside to warm.
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