Ingredients

• 2/3 cup finely chopped drained canned tomatoes
• 2 garlic cloves, lightly crushed
• 2 tablespoons unsalted butter
• 3 tablespoons dry white wine
• 1 tablespoon cornstarch
• 12 ounces Cheddar, coarsely grated (3 cups)
• Accompaniment: cubes of French bread.

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Instructions

1. 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.