Servings: 7
Prep Time: 15 mins
Cook Time: 20 mins

   



 
   
   
   
Ingredients: Directions:
  3  cloves garlic, crushed in a garlic press
3  tablespoon butter
1-1/2  cup (about 4-5 medium) plum tomatoes, seeded and diced
3/4  cup tomato juice or vegetable broth
1  tablespoon tomato paste
1/2  teaspoon salt
1/2  teaspoon pepper
1-1/2  cups (about 1-1/2 ounces) arugula, cleaned, stems removed and leaves coarsely chopped
  leaves coarsely chopped
1/4  cup (about 1 ounce) grated Parmesan cheese
 

In a medium-size saucepan, sauté garlic in butter 2 minutes. Add tomatoes and cook 3 minutes. Add tomato juice, tomato paste, salt and pepper and simmer 15 minutes. Stir in arugula and Parmesan cheese.

Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve with bite-size pieces of cheese and bread.