Technical Stages :

• Cut the vacherin in small pieces and grate the fondue mix if necessary.
• Rub the fondue pan with the garlic. Chop the remaining garlic and combine with the crushed tomatoes in the pan. Cook over low heat for 30 to 45 minutes, stirring from time to time.
• Dissolve the cornstarch in the white wine. Combine the fondue mix and white wine with the tomatoes. Increase the heat, constantly stirring with a wooden spatula.
• Once the cheese is melted, lower the heat. Add the vacherin and cok over low heat until it melted. Add the kirsch and pepper to taste.
• Put the pan on a portable fondue stove in the middle of the table. Halve the potatoes in the plates. Pour one or two spoonfuls of tomato fondue on top and enjoy.