15 oz. tomato puree
1 tsp. oil
1 tsp. chopped onion
1 lb. mozzarella
1 loaf Italian bread
Cherry tomatoes
Broccoli floweretes
Green pepper strips
1/3 tsp. Italian seasoning
Pepperoni or meatballs
Mushrooms

Cook onion in oil. Add Italian seasoning, then tomato puree. Grate cheese and add to fondue to melt on low. Cube bread and cut vegetables and arrange for dipping. Heat meatballs. Serve with fondue forks. Enjoy.