Recipe courtesy of Gourmet Magazine
Print
Total:
15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

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 ounces Cheddar, coarsely grated (3 cups)
  • Accompaniment: cubes of French bread.

Directions

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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