Total Time
Prep 15 mins
Cook 20 mins

Ingredients Nutrition


  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.
  2. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute.
  3. Discard garlic.
  4. Add Cheddar by handfuls, stirring until completely melted.
  5. Serve in a fondue pot set over a flame.
Most Helpful

I made this last night. It was devoured by adults and middle school aged kids. I was pleasantly surprised at how much the kids enjoyed it. I used Rotel (original) in place of plain tomatoes. I used vermont white cheddar for the cheese. Served it with bread and cooked shrimp. Absolutely delicious!! So easy to prepare. The butter and tomato saute smelled wonderful. Overall a great recipe. Will definitely make it again.

kke November 07, 2010

I used 1/4 c. dry white wine and then still needed to use a "splash" more. It was terrific -full of flavor and just the right fondue texture!

SReiff March 01, 2007

Had to add more wine to make this a dippable sauce. Flavor was perfect.

Fairy Godmother February 13, 2007