Sauté the Aromatics: Heat the olive oil in a fondue pot or medium saucepan over medium-low heat.

Add the onion and salt, cover, and cook for 2-3 minutes until softened. 2. Create the Tomato Base: Stir in the tomatoes, garlic, herbes de Provence, pastis (if using), and sugar.

Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to meld the flavors.

Transfer this tomato base to a separate bowl and set aside. 3. Prepare the Cheese: In a medium bowl, toss the shredded Gruyère and Comté with the cornstarch until the cheese is evenly coated. This is the secret to a perfectly smooth fondue. 4.

Reduce the Wine: Add the white wine to the now-empty pot and bring to a boil over medium heat.

Simmer for 5-7 minutes, allowing it to reduce by about half, which concentrates its flavor. 5. Melt the Fondue: Reduce the heat to low. Gradually stir in the cheese mixture, a handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and the mixture is smooth.

Do not let it boil. 6.

Combine and Serve: Gently stir the reserved tomato mixture into the melted cheese.

Continue to cook for 2 more minutes, until the fondue is hot and just beginning to bubble.

Serve immediately with your prepared baguette cubes and vegetables for dipping.