JANE GAITHER / GOURMET GADGET GAL
2 T unsalted butter
2 small tomatoes, finely chopped
4 garlic cloves, smashed but whole
1 (4 oz) jar diced pimientos, drained
1 t prepared horseradish
1 t hot sauce
1 t Worcestershire sauce
a few grinds of black pepper
5 T dry vermouth
2 T cornstarch
5 c shredded cheddar cheese
4 strips of crisply fried bacon, crumbled
Melt butter in saucepan over medium heat. Add tomatoes and garlic. Stir occasionally until liquid is nearly evaporated. After one minute, remove garlic and discard.
Add pimientos, horseradish, hot sauce, Worcestershire and pepper.
In small bowl, stir together vermouth and cornstarch until mixed. Add to fondue and stir.
Add Cheddar cheese 1 cup at a time and stir until each cup is melted. Pour mixture into a fondue pot and keep warm at a medium low temperature.
Sprinkle bacon on top of fondue.
Serve with cubes of French bread, Pumpernickel bread, Soft Pretzels, Carrots, Celery, Summer Sausage or anything else you might enjoy.