Active Time

　　15 min

　　Total Time

　　20 min

　　Active time: 15 min Start to finish: 20 min

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 oz Cheddar, coarsely grated (3 cups)

　　Accompaniment: cubes of 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.