Zesty Tomato Fondue

Yield: Eight appetizer servings


  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 1 8-ounce can stewed tomatoes
  • ½ teaspoon dry basil
  • ¼ teaspoon dry oregano
  • ¹⁄₈ teaspoon black pepper
  • 2 cups milk Cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1 tablespoon cornstarch


In a two-quart pan over medium heat, cook onion and garlic in butter until golden. Add basil, oregano, pepper, and tomatoes, broken up with a spoon. Heat to simmering. Meanwhile, combine cheeses and cornstarch in a separate bowl. Reduce heat to low, and add the cheese mixture a handful at a time, stirring until cheeses are melted and blended. Transfer to fondue pot; keep warm over heat source. Serve with cubes of crusty French bread, cooked artichoke leaves, lightly steamed baby carrots, broccoli, cauliflower florets, or pieces f cooked Italian sausage. Makes 8 appetizer servings.

This article and recipes by Erica Derr first appeared in the January 2004 issue of Our State.

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