Cheddar Tomato Fondue
3 Tbsp. Unsalted Butter
3 tomatoes, finely chopped
4 garlic cloves, smashed but left whole
7 Tbsp. dry vermouth (I actually substitute the wine for apple juice)
3 Tbsp. cornstarch
1 2/3 pound/7 cups sharp cheddar cheese, coarsely grated French bread
Heat a fondue pot over medium heat. When hot, melt butter and add tomatoes and garlic. Stir occasionally until liquid is evaporated, about 5 minutes. Mix together apple juice and cornstarch in a small bowl, and add to tomato and garlic mixture.
Simmer gently, stirring about 1 minute. Discard garlic. Add Cheddar cheese by the handful, stirring until completely melted. Place fondue pot on the base, with the burner ignited. Keep flame to medium low.
Serve with cubes of French bread, raw vegetables, sausages, or whatever you like.