Cheese Fondue with Fennel & Tomatoes

Fill a fondue pot (or small slow cooker) with very hot water and set aside to warm.

Heat oil in a large skillet over medium heat. Add fennel and onion and cook, stirring often, until translucent, 8 to 10 minutes. Add tomatoes, salt and pepper; cook, stirring occasionally, until any liquid evaporates, 2 to 4 minutes. Remove from heat.

Combine both cheeses, flour, fennel seeds and cayenne in a medium bowl.

Heat wine in a medium heavy-bottomed saucepan over medium heat until hot, but not boiling. Add the cheese mixture a handful at a time, stirring until melted before adding more. Remove from heat and stir in the vegetable mixture.

Drain and dry the fondue pot (or slow cooker). Pour in the fondue and keep warm over a low flame (or on the warm setting) to serve. Stir in a teaspoon or two of flour if your fondue starts to separate.