2 tbsp. butter
1 chopped onion
1 clove garlic, minced
1 sm. (8 oz.) can stewed tomatoes
1/2 tsp. basil
1/4 tsp. oregano
Pepper
2 c. shredded cheese
1/4 c. Parmesan cheese
1 tbsp. cornstarch
Cream or milk
1 loaf French bread

In a frying pan, melt butter; add onion and garlic and cook, stirring until onion is golden. Stir in tomatoes, basil, oregano and pepper. Heat to simmering, mashing tomatoes with a fork. Meanwhile, combine cheeses and cornstarch. Simmer sauce and add cheese a handful at a time. Use milk if needed to thin. Transfer to fondue pot. Cube French bread. Dip. Serves 6. Crock pot may be used to cook and serve in.