Zesty Tomato Fondue
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Canned stewed tomatoes||8 Ounce (1 Small Can)|
|Dry basil||1⁄2 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Shredded longhorn cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Melt butter in a 2-quart pan over medium heat.
Cook onion and garlic, stirring occasionally, until golden.
Add tomatoes (break up with a spoon), basil, oregano, and pepper.
Heat to simmering.
Meanwhile, combine Longhorn 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.
Serve with bread and vegetables for dipping.