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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 20 min Ingredients:
2/3 cup finely chopped drained canned tomatoes |
2 garlic cloves, lightly crushed |
2 tablespoons unsalted butter |
3 tablespoons dry white wine |
1 tablespoon cornstarch |
12 oz cheddar, coarsely grated (3 cups) |
accompaniment: cubes of 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. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.
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