Swiss Tomato Fondue
|Canned diced tomatoes||29 Ounce (Well Drained)|
|White wine||1⁄2 Cup (8 tbs)|
|Dried basil||1 Teaspoon|
|Swiss cheese||3⁄4 Pound, cubed|
In a medium saucepan, heat the tomatoes on medium high until boiling. Turn heat to medium. In a measuring cup, stir cornstarch into wine until dissolved. Add wine mixture, basil and salt to tomatoes; cook for 2 minutes. Turn heat to medium low. Add cheese cubes a few at a time, stirring constantly, until all cheese is melted, about 5 minutes. Transfer to fondue pot and keep warm for dipping.
Recipe excerpted from the book The Braces Cookbook 2 by Pamela Waterman. To purchase this book, please visit: Bracescookbook.Com