1 cup (250 ml) finely chopped green bell pepper

2 cans 19 oz (540 ml) tomatoes

2 cloves garlic, finely chopped

1 teaspoon (5 ml) Worcestershire sauce

1/2 teaspoon (2.5 ml) Tabasco sauce

2 teaspoons (10 ml) dried basil

2 lbs (1 kg) shredded mozzarella

In a saucepan, cook the bell pepper, tomatoes and garlic over low heat for 15 minutes, crushing the tomatoes.

Add the Worcestershire sauce, Tabasco sauce and basil. Cover and simmer for 10 to 15 minutes.

Pour into a cheese fondue pot or an enameled cast iron pan. Cook over low heat. Here is when you add the cornstarch diluted in a little tomato juice. Add small amounts of cheese, stirring constantly to melt the cheese and get a fairly homogeneous mixture. Serve with raw vegetables and a basket of breads.

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