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.