Zesty Tomato Fondue
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Canned stewed tomatoes||8 Ounce (1 Small Can)|
|Dry basil||1⁄2 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a 2-quart pan over medium heat, cook onion and garlic in butter until golden.
Add tomatoes (break up with a spoon) and their liquid, basil, oregano, and pepper; heat to simmering.
Mean while, combine Cheddar and Parmesan cheeses with cornstarch.
Reduce heat to low and add cheese mixture, a handful at a time, stirring until cheeses are melted and blended.
Transfer to fondue pot or chafing dish, and keep warm over heat source.