Ingredients (6)
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unsalted butter 4 tablespoons
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tomatoes peeled, cored, seeded, cut into ¼-inch dice 2
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all-purpose flour 1½ tablespoons
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shredded white cheddar cheese 3 cups (12 ounces)
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dry white wine ½ cup
Steps (4)
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1In a heavy, 4-quart saucepan over medium-low heat, melt the butter, then add the tomatoes and cook, stirring frequently, until the tomatoes just begin to soften, about 2 minutes. Add the seasoning mix and stir gently to dissolve.
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2While the tomatoes are cooking, combine the flour and cheese in a large bowl and toss to coat the cheese.
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3Add the wine to the tomato mixture, stirring once, then stir in the cheese a handful at a time until completely melted.
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4Transfer sauce to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately with crusty-hard peasant bread cut into 1-inch cubes, pita chips, bagel chips or tortilla chips.
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