Thanks to my dear friend, Marilyn Linton, writer, editor and volunteer extraordinaire, for this oh-so-easy “fondue.” Creamy and delicious, it is a great hit with adults as well as kids. Give everyone their own fondue fork and serve with thick slices of French baguette, quartered, celery sticks or slices of green pepper.
Small (maximum 31?2 quart) slow cooker
Blender or food processor
1 can (28 oz/796 mL) tomatoes with juice
1 tsp dried oregano
1 tsp salt
Freshly ground black pepper
3 cups shredded Cheddar cheese
Sliced green pepper
1. In a blender or food processor, process tomatoes until relatively smooth. Transfer to slow cooker stoneware. Add oregano, salt, and pepper to taste, and cook on High for 1 hour, until tomatoes are bubbly.
2. Add cheese to slow cooker in handfuls, stirring to combine after each addition. Reduce heat to Low and serve, or cover and keep on Low until ready to serve. Using fondue forks, dip bread or vegetables into fondue.
If you’re in a hurry, bring the tomatoes to a boil on top of the stove after they have been processed. Then transfer to the slow cooker. Reduce the cooking time in Step 1.
Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson
Photographs by Colin Erricson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.