Cheddar Tomato Fondue

[lucky]

Cheddar Tomato Fondue

2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 Tbs. unsalted butter
3 Tbs. dry white wine
1 Tbs. cornstarch
12 oz. cheddar, coarsely grated (3 cups)
Accompaniment: cubes or French bread

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.

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