 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ingredients:
2/3 cup finely chopped drained canned tomato |
2 cloves garlic, lightly crushed |
2 tablespoons unsalted butter |
3 tablespoons dry white wine |
1 tablespoon cornstarch |
12 ounces cheddar cheese, coarsely grated (3 cups) |
cubes french bread |
Directions:
1. Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
2. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute.
3. Discard garlic.
4. Add Cheddar by handfuls, stirring until completely melted.
5. Serve in a fondue pot set over a flame.
|
|