TOMATO FONDUE

TOMATO FONDUE

TOTAL TIME: 20 MINUTES

A thick homemade cheese sauce folded in with diced tomatoes. The perfect appetizer for a cold winter day.

INGREDIENTS

1 cup lager beer or white wine

1 14-ounce can Muir Glen® Diced Tomatoes, drained and mashed

1/2 lemon, juice only

8 ounces cheddar cheese, grated

4 ounces Swiss cheese, grated

2 tbsp cornstarch

1/2 tsp ground mustard

salt and pepper to taste

crusty bread for serving

* PREPARATION & DIRECTIONS

Grate cheeses and sprinkle corn starch over grated cheese. Stir together to coat the cheese evenly with the corn starch.

Drain diced tomatoes and lightly mash them to extract more liquid. You want the tomatoes to be relatively liquid-free and in a tiny dice.

Add beer or wine to a medium pot along with tomatoes and lemon juice. Bring to a slight simmer over medium heat.

Stir in grated cheese. The corn starch should start to thicken the mixture.

Keep stirring on medium-low heat as the cheese melts. Don’t worry if the sauce looks like it is separated. Keep stirring and after 4-5 minutes it will thicken and combine into one smooth sauce.

Once fondue is nice and thick, season with dry mustard, salt, and pepper.

Serve fondue immediately with crusty bread.

This fondue is best served in a fondue pot over a low flame to keep it warm. If the fondue cools, it will basically turn solid. If you serve it without the fondue pot, pour small servings of it into tiny bowls and keep the main pot over very low heat to keep the fondue liquid.

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