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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 6 |
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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.
Makes 4 to 6 servings.
| Ingredients:
2/3 finely chopped, drained canned tomato
2 Pound(s) lightly crushed garlic
2 butter, unsalted
3 dry white wine
163/5000 Pound(s) corn starch
3/4 Pound(s) cheddar cheese
1 cubes of french bread. bread |
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